Any cooks here?
09 January 2011, 03:39 PM
#1
Scooby Senior
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Any cooks here?
How to cook a rib of beef so it comes out medium rare?
1.305KG (on the bone)
I've stuck the fan oven on at 180c for 65 mins - That should do it?
The packet says 30 mins per 450g plus 30 mins but the last time I tried that it came out very overdone
Roasties / Yorkshire Pudding / Parsnips / Cauliflower Cheese
Sat around the dining table with a nice bottle of Red wine
1.305KG (on the bone)
I've stuck the fan oven on at 180c for 65 mins - That should do it?
The packet says 30 mins per 450g plus 30 mins but the last time I tried that it came out very overdone
Roasties / Yorkshire Pudding / Parsnips / Cauliflower Cheese
Sat around the dining table with a nice bottle of Red wine
09 January 2011, 03:42 PM
#2
09 January 2011, 03:45 PM
#4
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I researched this for my Christmas cooking and was advised as follow -
For rare cook the rib of beef for 20 mins for every 1/2 kilo plus 20 mins.
For medium cook for 25 mins for every 1/2 kilo plus 25 mins.
30 mins is for well done!
Used the 25 min timing and was lovely!
For rare cook the rib of beef for 20 mins for every 1/2 kilo plus 20 mins.
For medium cook for 25 mins for every 1/2 kilo plus 25 mins.
30 mins is for well done!
Used the 25 min timing and was lovely!
09 January 2011, 03:48 PM
#5
Best ever gravy for roast beef
3 red onions - chopped up roughly
4 cloves of garlic
handful for thyme
Gently sweat in a big saucepan for 10 minutes
Add about 10 cherry tomatoes and carry on cooking for 10 minutes
Then bottle of red whine (cheap Cab-Sav will do)
Then 2 ltr of beef stock plus any juice from the beef.
lots of salt and pepper to taste.
Then leave it simmering until it reduces down (1.5 hours ish). Stir occasionally. It won't go really thick.
Then sieve to remove all the onion and bits.
This will taste great. Guarantee.
3 red onions - chopped up roughly
4 cloves of garlic
handful for thyme
Gently sweat in a big saucepan for 10 minutes
Add about 10 cherry tomatoes and carry on cooking for 10 minutes
Then bottle of red whine (cheap Cab-Sav will do)
Then 2 ltr of beef stock plus any juice from the beef.
lots of salt and pepper to taste.
Then leave it simmering until it reduces down (1.5 hours ish). Stir occasionally. It won't go really thick.
Then sieve to remove all the onion and bits.
This will taste great. Guarantee.
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09 January 2011, 05:16 PM
#11
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Best ever gravy for roast beef
3 red onions - chopped up roughly
4 cloves of garlic
handful for thyme
Gently sweat in a big saucepan for 10 minutes
Add about 10 cherry tomatoes and carry on cooking for 10 minutes
Then bottle of red whine (cheap Cab-Sav will do)
Then 2 ltr of beef stock plus any juice from the beef.
lots of salt and pepper to taste.
Then leave it simmering until it reduces down (1.5 hours ish). Stir occasionally. It won't go really thick.
Then sieve to remove all the onion and bits.
This will taste great. Guarantee.
3 red onions - chopped up roughly
4 cloves of garlic
handful for thyme
Gently sweat in a big saucepan for 10 minutes
Add about 10 cherry tomatoes and carry on cooking for 10 minutes
Then bottle of red whine (cheap Cab-Sav will do)
Then 2 ltr of beef stock plus any juice from the beef.
lots of salt and pepper to taste.
Then leave it simmering until it reduces down (1.5 hours ish). Stir occasionally. It won't go really thick.
Then sieve to remove all the onion and bits.
This will taste great. Guarantee.
A whole bottle of whine in the gravy?? That's a lot, man
Anyhow, it seems absolutely delicious. I have copied the recipe for our roast beef joint.
09 January 2011, 07:27 PM
#13
Scooby Senior
Thread Starter
Well - It was very nice. have to admit that the wife said to cut timing down to 45 mins. It was still a little too well done for me - nice nonetheless
Now on the Pie D'Anglais and port
Yum Yum
Now on the Pie D'Anglais and port
Yum Yum
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