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Old 10-07-2017, 02:31 PM   #1
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Forerib of beef - cooking technique

All,

Tomorrow I am cooking 4.5 Kg (4 ribs) of Fore rib of beef. It will be simply seasoned and covered in some mustard.

I will be cooking using a non fan oven. There seems to be various techniques either 230 deg for about 30 mins and then 90 deg for around 3 hours or 230 deg for about 30 mins and then 180 deg for about 1.5 hours.

I'd appreciate thoughts on what seems to be the best please.

Cheers




MV

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Old 10-07-2017, 02:39 PM   #2
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We call that a bone in prime rib or standing rib roast. My method calls to heat the oven to 500F, season the outside of the roast once it is at room temperature, cook it for 5 minutes at 500F, reduce heat to 200F and cook for 1 hour per pound for rare to medium-rare.
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Old 10-07-2017, 02:51 PM   #3
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Only 5mins at 500F???
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Old 10-07-2017, 03:21 PM   #4
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Yes, you preheat until it gets to that temp, put the roast in, then DO NOT open the oven until minimum amount of time has gone by. Sometimes, shh, don't tell Craig, I'll leave it on 500 for 10 minutes if I'm late getting it in the oven, that usually shaves 20-30 minutes or so off total cooking time. Remember, the roast must be at room temp.
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Old 10-07-2017, 04:34 PM   #5
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Thanks very much indeed, ill cook by this method
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Old 10-07-2017, 05:26 PM   #6
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It also matters if the roast starts at room temperature or is fresh out of the refrigerator.
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Old 10-07-2017, 05:54 PM   #7
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The opposite process also works. It’s called the reverse sear method. Put the roast into a 225F oven until it reaches an internal temp of 120-125F. Remove it from the oven for one hour. Increase the oven temp to 450F and cook for 10 minutes. Perfect medium rare from edge to edge.
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Old 10-08-2017, 07:01 AM   #8
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No matter which way you opt for a word of advice:-

if you go with the 500F (that is 260C) route your oven best be pretty clean or you have an excellent exhaust fan, and keep your windows open. This is especially true if you do not often use your oven over 240C.

Just MHO - ask me how I know.
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Old 10-08-2017, 07:39 AM   #9
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Next time, I think I'll do the 500F in the oven, then transfer the roast to the Egg @200F. I will probably add more time since the Egg doesn't cool down as fast as the oven.
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