Roast Rib Of Beef Food

THE PERFECT PRIME-RIB BEEF ROAST

Steps:

• Pre-heat the oven to 200°c.
• Rub the beef with the olive oil and season generously with salt and pepper, ensuring the meat is seasoned all over.
• Place the vegetables and herbs in a large roasting tray and place the beef on top.
• Cover with foil and place in the oven.
• Roast for 20 minutes at 200°c then turn the heat down to 150°c and roast for 20 minutes per 500g for medium rare beef and 25 per 200°c for medium rare - medium beef. I wouldn't suggest cooking it for longer than that as that could result in dry, bland meat. I have become a slave to my meat thermometer (which is the most precise way to ensure your meat is done the way you like it) and removed the beef from the oven when the interior temperature reached 55-60°c (around 130-140°F). This along with the 30 minutes resting time allowed for the perfect almost medium interior I was after.
• Remove the foil for the last 30 minutes of cooking for the fat to become beautifully golden brown and crisp.
• Remove the beef from the oven then place on a large plate/board and cover with foil.
• Allow the beef to rest for at least 30 minutes before carving. At this stage you can make the gravy with all the delicious juices left in the roasting pan.
• Carving is easiest when you remove the entire hunk of meat from the bones, which is relatively easy with a sharp knife.
• Carve the meat into thin slices and serve with gravy and side dishes of your choice.

TRADITIONAL ROAST BEEF

Steps:

• Take the rib of beef out of fridge 1hr before cooking to allow it to come up to room temperature. Preheat oven to 220°C (200°C fan) mark 7. Arrange onion in a single layer in the base of a small, sturdy roasting tin large enough to hold the beef. Put meat on top, skin-side up. Spread butter all over the beef, sprinkle over mustard powder and season well. Pour boiling water into the roasting tin so it comes 1cm (½in) up the sides.
• Roast the rib of beef for 20min, then turn down oven to 190°C (170°C fan) mark 5 and continue to cook for 10min per 500g (1lb 2oz) for rare meat, 15min per 500g (1lb 2oz) for medium rare meat and 20min per 500g (1lb 2oz) for well-done meat. Alternatively, use a meat thermometer: for medium rare beef the internal temperature should be 60°C. Top up the water in the base of the tin halfway through cooking time if onions are scorching.
• When the meat is cooked to your liking, carefully lift out of roasting tin and transfer to a board. Cover with foil and leave to rest for 30min. Reserve onions and any cooking juices in the pan to make the gravy. Serve beef in slices.

BEEF RIB ROAST

Steps:

• Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon., Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer to warm serving platter. Let stand for 10-15 minutes before slicing.

CLASSIC STANDING BEEF RIB ROAST

Steps:

• Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
• Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
• Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
• Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.

ROLLED RIB OF BEEF - BONELESS ROAST JOINT

Steps:

• Mix together ale, olive oil and mixed herbs.
• Add the boneless rib of beef joint and fully coat the whole joint of the beef.
• Cover and keep in the fridge for at least 2 hours, preferably overnight to marinade
• 1 hr before cooking, remove the boneless beef joint from the fridge and out of the marinade. Preheat the oven at 210°C fan or 450°F
• Chop onions, carrots and garlic bulbs and place in the baking tray, this prevents the meat from touching the bottom of the tray. You could use a rack instead?Now pour the brown ale marinade mixture into the baking tray
• Grind coriander and peppercorns with a mortar and pestle or use already ground coriander and peppercorns
• Sprinkle the crushed coriander and peppercorn over the top of the beef joint.
• Place in the oven at 210°C fan / 230°C / 450°F for 10 min, this will sear the meat.
• After 10 minutes, turn down to 180°C fan / 200°C or 400°F and cook for a further Times shown are for 2500g/2.5kg/5.5lb (instructions for smaller/bigger joints will need time adjusted, see blog post for guidance)Rare - 1hr 20 min Medium Rare - 1hr 50 min (this is how we cooked the one shown in images)Medium - 2hr 15 minWell Done - 2hr 40 min
• Cover roasting tray loosely with foil and allow to rest for at least 20 minutes. This is an important step to allow the juices to settle throughout the joint.
• Once rested, carve into desired size slices. Ready to serve.

THYME-ROASTED RIB OF BEEF WITH RED WINE GRAVY

Steps:

• Preheat the oven to 240°C/fan220°C/gas 9, or to its highest setting. Weigh the beef and calculate its cooking time at 12-13 minutes per 500g for rare, 15-16 minutes per 500g for medium-rare, 17-18 minutes per 500g for medium, plus 30 minutes' resting. So to cook a joint of this size to medium-rare will take about 13/4 hours, plus resting.
• Place the beef in a large roasting tin and rub all over with a little oil, season with sea salt and pepper and scatter with thyme leaves. Pop the tin in the oven on the middle shelf and roast for 15 minutes.
• Lower the oven to 190°C/fan170°C/gas 5 and cook for 11/2 hours, or the rest of your calculated cooking time.
• Remove the joint from the oven and increase the oven temperature to 220°C/fan200°C/gas 7 (for the Yorkshire puddings). Lift the beef onto a plate, cover loosely with foil and leave to rest in a warm place for 30 minutes. This 'relaxes' the beef, making it tender and easy to carve.
• Meanwhile, make the gravy. Tip away most of the fat from the tin, reserving some for the Yorkshires. Place the tin on the hob over a medium heat, add the onion and cook for 5 minutes, until softened. Stir in the flour, cook for 1 minute, then gradually stir in the wine. Bring to the boil and reduce by half. Stir in the stock, boil, then reduce the heat and simmer for 20 minutes, or until thickened slightly. Season to taste.
• Tip any juices from the beef into the gravy. Put the beef onto a board, garnish with the extra thyme ready to carve at the table. Cut off the backbone and ribs. Carve the meat and divide between plates. Serve with the gravy, vegetables, potato gratin and Yorkshire puddings.

PRIME RIB OF BEEF

Steps:

• Preheat the oven to 450 degrees F.
• Rub the roast with the olive oil, and then the salt and pepper.
• Place the roast in a heavy oven proof pan fat side down, and bake at 450 degrees for 20 minutes.
• Reduce the heat to 325 degrees, and continue to cook until a meat thermometer registers 115 degrees F. which will take about an hour and a half.
• Transfer the roast to a platter, and let it rest. The roast will continue to cook as it sits, rising as much as 10 degrees.
• Remove excess fat from the pan used to roast the beef, and add the red wine.
• Cook over medium high heat, scraping the browned bits from the bottom of the pan.
• Cook for 5 minutes and then pour the reduced wine through a sieve into a smaller pot.
• Add the beef stock and continue to cook over medium high heat until the liquid has thickened and reduced by almost half.
• Taste, and add salt and pepper as needed.
• Whisk the 2 tablespoons of butter into the sauce.
• Keep warm while you cut the beef.
• Slice the beef into 1 inch slices across the grain, and then around the bone.
• Serve immediately with a drizzle of the reduced wine sauce.

ROAST RIB EYE OF BEEF

Steps:

• Place the thyme, paprika and mustard powder in a bowl with a teaspoon each of salt and pepper, then mix to combine. Wipe the meat with damp kitchen paper and then spread a thin layer of the mustard all over the fat side of the joint. Sprinkle the spice powder on top, patting it down gently to help it stick. Preheat the oven to Gas Mark 7, 220ºC (425ºF). Pour the olive oil into roasting tin and heat in the oven for 5 minutes. Add the onion and carrot, tossing to coat. Season with salt and black pepper. Sit the beef on the bed of vegetables. Place the roasting tin in the pre-heated oven. Reduce the oven temperature to Gas mark 5,190ºC (375ºF). Roast the beef for 1 hour and 15 minutes for rare, an extra 15 minutes for medium-rare and an extra 30 minutes for well done. Remove the beef from the tin and place on a large dish. Rest in a warm place for at least 20 minutes before carving. To make the gravy, stir the flour into the juices in the roasting tin and then gradually stir in the stock. Place directly on the hob to heat and simmer for 5 minutes, stirring and scraping the bottom with a wooden spoon to release any sediment. Season and pour through a sieve into a gravy boat, discarding the vegetables that the beef has been roasted on. Carve the beef into slices and arrange on warmed plates with a dollop of creamed horseradish and the roasted root vegetables. Hand round the gravy separately.

ROAST RIB OF BEEF

Steps:

• Spread the fat surface with a mixture of mustard and black pepper. Add some peeled shallots or onion halves around the joint to give extra flavour and colour to the gravy. Set oven to Gas Mark 6, 200°C (400°F). Place the joint in the hot oven for 15 minutes, reduce the temperature to Gas Mark 4, 180°C (350°C) and allow 15 minutes per 1/2 kg for rare, plus 20 minutes extra for medium or 30 minutes extra for well done. To be absolutely accurate, use a meat roasting thermometer. When the meat is cooked remove from the oven, cover loosely with foil and allow to rest for 30 minutes. This resting time allows the juices to settle; the meat firms up so it is easier to carve.

ROAST PRIME RIB OF BEEF

Steps:

• Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper.
• Place the meat on a rack in a shallow roasting pan.
• Roast in a preheated 450 degree F oven for 25 minutes.
• Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter.
• Cover loosely and let stand for 15 minutes before carving.
• For the Au Jus: Spoon off any excess fat from the roasting pan.
• Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
• Pour the beef broth into the roasting pan.
• Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
• Season with salt and pepper.
• Strain the roasting juices into a heated sauce boat and serve with the roast.

STANDING RIB ROAST OF BEEF

Steps:

• Preheat the oven to 425 degrees.
• Brush the meat with the olive oil. Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat. Place the meat, bone side down, in a roasting pan and roast for 20 minutes.
• At the end of 20 minutes, reduce the oven temperature to 350 degrees and continue cooking for 1 1/2 to 2 hours for medium rare or until a thermometer inserted near the center of the roast reads 130 degrees. While the beef is cooking, periodically, CAREFULLY pour off the fat that has accumulated in the roasting pan into a heat proof container.
• Remove the roast from the oven and allow to stand for 20 minutes before carving.
• After the roast has rested for 20 minutes, transfer it to a large cutting board, being careful not to burn yourself. Lay the roast bonesidedown on the cutting board. Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in one large piece to slice the beef into boneless slices or simply carve into rib portions, each with a bone attached . Carve the boneless meat into 1/2-inch thick slices.

ROAST RIB OF BEEF

Steps:

• HowToStep
• Meanwhile, with a very sharp knife score a criss-cross pattern deeply into the fat of the beef, but not through to the flesh. Mix together the mustard, sugar, thyme, salt, pepper and orange zest and rub this mixture all over the beef but particularly between the cuts. Set the beef on top of the shallots and return to the oven. After 15 minutes, reduce the oven temperature to 190 C. Check every now and again that the beef is not browning too quickly and that the shallots and garlic are slightly moist, add 100ml of water if necessary, and cover the beef loosely with a double sheet of greaseproof paper. Once cooked allow the meat to rest covered with foil for 15 minutes, in a warm place, before carving thinly.
• https://makeitscotch.com/recipe/roast-rib-of-beef/
• https://makeitscotch.com/wp-content/uploads/2012/12/RC_B169_FORE-RIB-3-scaled.jpg

BEEF RIBEYE ROAST (BONELESS PRIME RIB)

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Place your beef ribeye roast in a large roasting pan on a rack. Using a rack makes for even cooking. If you don't have one, use a regular baking dish or cast iron pan. Be sure your roast is at room temperature (let it sit out at room temperature for about 1-2 hours before cooking).
• Combine the unsalted butter, salt, pepper, herbs and garlic in a small bowl until well combined.
• Pat the beef roast dry on all sides with some kitchen paper towel and rub the butter mixture all over the roast, making sure to coat all sides.
• Place the roast in the oven at 425 degrees and set the timer for 15 minutes.
• After 15 minutes, turn the oven temperature down to 350 degrees Fahrenheit and roast for about 50 minutes to 1 hour and 20 minutes. Check the internal temperature after about 50 minutes. Remove the roast as soon as the internal temperature reaches 120 degrees Fahrenheit (48 Celsius) for medium rare.
• Once you remove the roast from the oven, use the rack to remove the roast from the roasting pan and let it sit on a cutting board for about 15 minutes before slicing. Loosely tent some foil over the top to keep it warm.
• Place the roasting pan on the stovetop over medium heat and use a whisk to scrape any bits off the bottom of the pan. Feel free to skim the fat off the top of the beef drippings before placing it over the heat, but if you're making this recipe for a holiday dinner leaving the fat in the drippings will make the au jus nice and rich.
• Add the wine and Worcestershire sauce to the drippings and whisk them together.
• Add the flour to the beef stock and whisk to combine. Pour the stock mixture into the pan with the drippings and continue whisking the mixture, until it thickens just slightly.
• Taste, and season with salt and pepper to your tastes.
• Place a fine mesh strainer over a bowl and strain the au jus to remove any impurities.
• If you wish, add a tablespoon of butter to the strained au jus and stir it in to the sauce as it melts.
• Slice the beef ribeye roast into thick slices (a 6-pound roast should serve 6-8 people generously) and serve with the au jus gravy and your favourite side dishes.

ROAST RIB OF BEEF RECIPE

Steps:

• Ensure that the joint is at room temperature well in advance of cooking. Preheat the oven to 250ºC/475ºF/gas mark 9.
• Weigh the joint to calculate the cooking time: 12 mins per 500g for rare, 15 mins for medium and 20 mins for well done.
• Rub the joint all over with oil then with salt. Place the meat on a rack in a roasting tin in the oven and cook for 15 mins. Turn the oven down to 190ºC/375ºF/gas mark 5.
• Remove the joint and rest for 15-20 mins before carving.

ROAST RIB OF BEEF WITH GRAVY

Steps:

• Ask your butcher to saw through the upper chine bone so that the 'feather bones' will be easy to remove before carving. Weigh the joint and calculate the cooking time (see below). Preheat the oven to 240°C/475°F/gas mark 9. Score the fat and season with salt and freshly ground pepper. Place the meat in a roasting tin, with the fat side uppermost. As the fat renders down in the heat of the oven, it will baste the meat. The bones provide a natural rack to hold the meat clear of the fat in the roasting pan. Put the meat into a fully preheated oven, after 15 minutes turn down the heat to moderate 180°C/350°F/gas mark 4 until the meat is cooked to your taste. There are various ways of checking. I usually put a skewer into the thickest part of the joint, leave it there for about 30-45 seconds and then put it against the back of my hand. If it still feels cool, the meat is rare, if it is warm it is medium rare, if it's hotter it's medium and if you can't keep the skewer against your hand for more than a second then you can bet its well done. Also, if you check the colour of the juices you will find they are clear as opposed to red or pink for rare or medium. If you own a meat thermometer that will eliminate guesswork altogether but make sure the thermometer is not touching a bone when you are testing. Beef is rare at an internal temperature of 60°C/140°F. It is medium when it is 70°C/155°F and well done when it is 75°C/165°F. When the meat is cooked it should be allowed to rest on a plate in a warm oven for 15-30 minutes before carving, depending on the size of the roast. The internal temperature will continue to rise by as much as 2-3°C/5°F, so remove the roast from the oven while it is still slightly underdone. Meanwhile, make the gravy. Spoon the fat off the roasting tin. Pour the stock into the cooking juices remaining in the tin. Boil for a few minutes, stirring and scraping the pan well, to dissolve the caramelised meat juices (I find a small whisk ideal for this). Thicken very slightly with a little roux if you like. Taste and add salt and freshly ground pepper if necessary. Strain and serve in a warm gravy boat. Carve the beef at the table and serve with Horseradish sauce, Yorkshire pudding, gravy and lots of crusty roast potatoes. Roasting Times: Since ovens vary enormously in efficiency and thermostats are not always accurate and some joints of meat are much thicker than others, these figures must be treated as guidelines rather than rules. The times below include the 15-minute searing time at a high heat. Beef on the bone: Rare: 10-12 minutes per 1 lb (450g) Medium: 12-15 minutes per 1 lb (450g) Well-done:18-20 minutes per 1 lb (450g) Beef off the bone: Rare: 8-10 minutes per 1 lb (450g) Medium: 10-12 minutes per 1 lb (450g) Well-done: 15-18 minutes per 1 lb (450g)

ROAST RIB OF BEEF WITH PORT AND STILTON GRAVY

Steps:

• For the beef: Take your beef out of the fridge to bring to room temperature, which could take an hour or possibly more, and preheat the oven to 220°C/200°C Fan/gas mark 7/425°F. Put the onion slices into a roasting tin and sit the rib of beef on top of them. Use the onion slices as props to help the rib sit up on its bones in an "L" shape. Smear the oil over the white fat of the rib, and sprinkle with the salt, thyme and cayenne pepper. Cook according to the beef's weight and your taste. I like my beef nice and underdone, so I give it 33 minutes per kg/15 minutes per lb, which means, for a joint this size, a cooking time of about 2 hours unless the beef's straight out of the fridge, in which case, add another 20 minutes or so. If you want medium beef, give the joint, from room temperature, 44 minutes per kg/20 minutes per lb, and if you like well-done meat, 66 minutes per kg/30 minutes per lb. As for feeding capacity, this size of joint will certainly look after a big tableful, from 8 with lots of leftovers to 14, without the definite promise of them. When the beef comes out of the oven, remove to a carving board and allow to rest in a warm part of the kitchen under a tent of foil for 30 minutes before carving; or just leave, tented in its tin, for the same time. Do not start clearing up the tin, even if you have taken out the beef, however, as you will need some of the pan juices and onions for the gravy, below. For the Port and Stilton Gravy: Make a roux by adding the 2 tablespoons of fatty juices from the beef tin to a saucepan, whisk in the flour, and then the 125ml / ½ cup of port, and keep heating and whisking over a fairly gently heat, until thick and bubbling. If you want to blend the onions and stock, do so now, by putting any but the blackened onions in the blender goblet with the beef stock, and liquidizing. Or leave the stock just as it is, straight out of the tub. Take the saucepan off the heat, and gradually whisk in the beef stock. When all the stock's added, put the pan back on the heat and cook, whisking to make sure any lumps are banished, over a medium heat for 2 minutes. Crumble in the Stilton, then drop in the redcurrant jelly and turn up the heat to let the gravy bubble for 5 minutes. Check the seasoning, adding salt and pepper as needed, and then the remaining tablespoon of port, along with any bloody juices - what we called red gravy when I was a child - from the carved beef. Pour into a warmed gravy boat.

ROAST RIB OF BEEF

Steps:

• Heat the oven to 230°C (210 fan), 450°F, gas 8.
• Mix the butter with the mustard, pepper and paprika and season with salt. Brush the mixture onto the meat.
• Heat the oil in a roasting tin and add the meat. Roast for around 30 minutes.
• Reduce the oven temperature to 180°C (160 fan), 350°F, gas 4, cover the meat with a lid and roast for another hour/hour and a quarter.
• Add the carrots, shallots, garlic, thyme and orange zest for the final 45 minutes of cooking time.
• Remove the meat from the oven and stir the tomato purée into the gravy. Deglaze with the wine and the stock and sieve into a pan. Bring to the boil, season to taste and thicken with cornflour if necessary. Add the horseradish and mix well. Do not allow to boil!
• Increase the oven temperature to 240°C (220 fan), 475°F, gas 9 and grease a muffin tin.
• Sieve the flour into a bowl and add a pinch of salt and the egg. Add around 60 ml water and gradually add the milk, stirring continuously until a smooth, thick batter is created.
• Preheat the muffin tins for 5-10 minutes, then carefully pour the batter into the moulds. Bake for 10-15 minutes until golden brown and fluffy.
• Arrange the beef and the puddings on a platter, add the gravy, garnish with cress and serve immediately.

ROAST RIB OF BEEF

Steps:

• Pre-heat the oven to, 400 degrees.
• Dust the fat surface of the beef with 1 level dessertspoon each of the English mustard powder and plain flour - just rub them in gently - then season with salt and pepper.
• Place the joint in a roasting tin on top of 2 small halves of onion. The onion will caramelize as the beef cooks and give a lovely flavor and color to the gravy. Now place the meat on a tray just above the center of the oven. It will have plenty of fat so don't add extra. Give it 20 minutes of cooking at the initial temperature; after that turn the heat down to 325 degrees and cook it for 15 minutes to the pound - this will give you rare beef. Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done.
• While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices - this ensures that the flavor that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent. While you're basting, close the oven door in order not to lose heat. Baste the meat with the juices at least three times during cooking.
• To see if the beef is cooked to your liking, insert a thermometer into the thickest part of the joint and check the temperature. The temperature will indicate how much the beef has cooked. When it is cooked to your liking, remove it from the oven, transfer it to a board, and allow it to stand in a warm place for up to an hour, loosely covered with foil, before carving - to let all the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it will be easier to carve. Some of the juices will escape, though, and these should be poured into the gravy.
• 110 degrees F = Rare 125 degrees F = Medium-Rare 135 degrees F = Medium 160 degrees F = Well Done