how long to cook beef?
Discussion
We've got a massive (17lbs) fore rib of beef for crimbo dinner. The books say 25 mins per lb plus 25mins for medium - so this equates to 7 hours.
For some reason this just seems right, the shape of the joint must have an impact on the cooking time as well as the weight. i.e. a 10 lb fore rib looks just like a 5 lb one in end on profile - it is just deeper. Does it really take twice as long to cook?
Anyone ever cooked a lump of cow this big before as I'd hate to over cook it.
We do have a meat thermometer so we will get it right - I'm just trying to plan the timing.
TIA
For some reason this just seems right, the shape of the joint must have an impact on the cooking time as well as the weight. i.e. a 10 lb fore rib looks just like a 5 lb one in end on profile - it is just deeper. Does it really take twice as long to cook?
Anyone ever cooked a lump of cow this big before as I'd hate to over cook it.
We do have a meat thermometer so we will get it right - I'm just trying to plan the timing.
TIA
Ribs are quality meat, I wouldn't go for more than 20 mins a lb. Plus, as you say, it's not exactly a cube
I would bung it in a reasonable hot oven for 2 hours, then check the core temperature, turn the oven down and cook a bit longer (probably (1-2 hours guess)) till the core reaches about 75deg then take it out to rest
half an hour resting and the core should be up to ~ 80deg. perfick (medium rare)
Be carefull about lokoing at out of dat recipes, the fashion used to be cook it till it's black all the way through
BTW the best rib I ever had was at a restaurant in France, they barbecued a single rib (about 15-20 mins a side) over pine embers (one rib between 2 people)
They didn't give us many options on how we wanted it cooked. They said "rare or bloody" 
I would bung it in a reasonable hot oven for 2 hours, then check the core temperature, turn the oven down and cook a bit longer (probably (1-2 hours guess)) till the core reaches about 75deg then take it out to rest
half an hour resting and the core should be up to ~ 80deg. perfick (medium rare)
Be carefull about lokoing at out of dat recipes, the fashion used to be cook it till it's black all the way through
BTW the best rib I ever had was at a restaurant in France, they barbecued a single rib (about 15-20 mins a side) over pine embers (one rib between 2 people)
They didn't give us many options on how we wanted it cooked. They said "rare or bloody" 
What temperature is that at?? I'd blast it at 230deg for 30 mins and then lower the temperature to 180deg to cook it for 15mins per pound (so an extra 225 mins in total) for medium. Then rest it for a good 30 minutes in a warmish place.
The joint may weigh twice as much, but the middle isn't twice as far from the outside IYSWIM.
(This is pinched from Hugh Fearnley-Whittingstall's Meat book
)
mechsympathy said:
I'd blast it at 230deg for 30 mins and then lower the temperature to 180deg to cook it for 15mins per pound (so an extra 225 mins in total) for medium. Then rest it for a good 30 minutes in a warmish place.
The joint may weigh twice as much, but the middle isn't twice as far from the outside IYSWIM.
(This is pinched from Hugh Fearnley-Whittingstall's Meat book
What he said.
BTW I think Hugh F-W might have nicked those times/temperatures off Delia Smith...
mechsympathy said:
I'd blast it at 230deg for 30 mins and then lower the temperature to 180deg to cook it for 15mins per pound (so an extra 225 mins in total) for medium. Then rest it for a good 30 minutes in a warmish place.
The joint may weigh twice as much, but the middle isn't twice as far from the outside IYSWIM.
(This is pinched from Hugh Fearnley-Whittingstall's Meat book
I like the sound of this method 4-5 hrs feels better.
Many thanks
FG
>> Edited by FunkyGibbon on Thursday 23 December 12:29
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