ROAST FORE RIB OF BEEF

OLD FASHIONED 35 DAYS HUNG RIB OF BEEF

This was an exceptionally outstanding piece of beef, I asked my local farm butcher to hang this for me for 35 days, when I went to collect it he had to trim off the black bits which were a lovely treat for my dogs.  When I popped the beef in the oven for the half hour sizzle the smell of old fashioned beef basting itself in it's own gorgeous proper fat was divine and only a hint of the flavour to come.

Four and a bit hours later and WOW this beef was juicy, succulent and full of old fashioned fabulous beef flavour, possibly the very best beef I have ever eaten, (until next time)!  

INGREDIENTS

5-10kg fore rib of beef

Salt

Oil

Cooking any joint of meat is really very simple, it is the method and timing that gives you a gorgeous result every time.  After trying many methods the following method for me works every time giving me full confidence each time I cook for friends and family. 

My family like many I am sure want their beef from blue to medium well done, and I do not like to disappoint.  With this 10kg fore rib I probed the thickest part of the meat and cooked until the probe read 55 degrees, this gave me rare meat at this point of the fore rib and then the slightly thinner part of the fore rib reached 60 degrees which gave medium rare, this way I was able to please all my family.

THE COOKING METHOD

9-10 minutes per lb for RARE

12-15 minutes per lb for MEDIUM

15-18+ minutes per lb for WELL DONE

CORE COOKING TEMPERATURE USING A PROBE

50 degrees for RARE

55 degrees for RARE-MEDIUM

60 degrees for MEDIUM

70 degrees for WELL DONE

ALLOW ONE HOUR RESTING TIME

Pre-heat your oven 220 degrees, take your beef out of the fridge at least 1 hour before you are ready to cook, to allow the meat to relax and come up to room temperature, this will give the beef a more even cooking temperature.

Score the fat on the beef lightly, not all the way to the meat, rub with a little oil, not olive oil, and give a generous rub with sea salt, this is all you need to do to enhance your gorgeous fore rib.

Place your fore rib in the pre-heated oven and give it the half hour sizzle at the high heat, then turn the oven down to 180 degrees and take the beef out and cover well with foil, pop back into the oven and cook for the time that you have calculated.  Take out and leave wrapped up to rest for at least one hour.  That is it your gorgeous wow factor roast is done.

This hour resting time is a blessing, not only will it allow the meat to relax and all the juices to evenly re-distribute themselves back through the meat, it allows you time now to cook the roast potatoes, vegetables to accompany your roast with out comprising your oven space and in a relaxed manner.