Which joint of beef for Xmas

[Steve H]

Hi all, I have been tasked with supplying Xmas dinner for 12 this year and will do Turkey, Beef and Gammon. I am ok with Turkey and Gammon but unsure what joint of beef would be best. I would like something a bit special but the problem is that about half of the people dont like it very pink!!!!!!!!!!!!!!!!

Any suggestions?

[RichB]

Steve H said:

the problem is that about half of the people dont like it very pink!!!!!!!!!!!!!!!!

Any suggestions?

Dont waste you money and do some pork instead...

[Stu R]

Hard to beat a rib of beef for xmas

Maybe get 2 smaller joints - one done properly, and one less pink?

[Marf]

Rib

[Steve H]

I may also get Pork as well for the father in law. " smaller joints is a great idea

[whirligig]

Well I've ordered this http://www.donaldrussell.com/highlights/christmas-... - ribeye roll,given up on turkey. Can't wait!

[miniman]

Rib ticks every box apart from "not too pink".

Can you perhaps do some Ross Grillsteaks for the well done brigade?

[Stu R]

miniman said:

Rib ticks every box apart from "not too pink".

Can you perhaps do some Ross Grillsteaks for the well done brigade?

[Steve H]

Marf said:

Rib

God Im starving now!!!

[Marf]

I know, I had a rare sirlion for dinner and I'm hungry again looking at that roast.

[Steve H]

Never bought or cooked rib before.... I will ask my butcher for a Rib of beef but how big do you think I will need to go bearing in mind I am also doing Turkey and Gammon? ( May just do it all pink and apologise)
Also need a good recipe????

[Marf]

Ask the butcher, they'll be able to advise based on the number of people it's gonna feed. 2 or 3 rib should be plenty.

[miniman]

Recipe: Hugh Faintly Wittering has it spot on IMHO. However whether you can physically do it on Xmas morning is debatable.

Oven to full blast (220+)
Beef in for 20 mins
Oven down to 160
15 mins per pound

[Marf]

That's the problem, to get the beef perfect ideally you want an oven solely for the roast. I've not yet managed to get it looking like the above and medium on the outside, rare on the inside.

[miniman]

Marf said:

That's the problem, to get the beef perfect ideally you want an oven solely for the roast. I've not yet managed to get it looking like the above and medium on the outside, rare on the inside.

Hugh's approach is foolproof. I highly recommend his Meat book. But as you say, the oven needs to be dedicated to the beef, although a 2/3/4 rib joint will rest happily for an hour whilst you cook the.... shudder ..... vegetables.

[David A]

3 Bone rib of beef, brown all over, coat with mustard powder, salt, pepper, stick in oven at 55deg for 15-20hrs, remove, cook spuds, yorkshire puds etc (if only one oven else use second oven!), eat.

End bits can be stuck in for another 5mins to make them less pink for the vegetarians.

Easy to do and virtually guarantees tenderness.

Dave

[Melman Giraffe]

Got to be Rib

[Melman Giraffe]

Marf said:

Rib

Woof

[Pothole]

Steve H said:

Never bought or cooked rib before.... I will ask my butcher for a Rib of beef but how big do you think I will need to go bearing in mind I am also doing Turkey and Gammon? ( May just do it all pink and apologise)
Also need a good recipe????

http://www.bbc.co.uk/food/recipes/slow-roast_four-bone_rib_83995

This looked bloody delicious on the programme. I was actually salivating watching it!

[Melman Giraffe]

Pothole said:

Steve H said:

Never bought or cooked rib before.... I will ask my butcher for a Rib of beef but how big do you think I will need to go bearing in mind I am also doing Turkey and Gammon? ( May just do it all pink and apologise)
Also need a good recipe????

http://www.bbc.co.uk/food/recipes/slow-roast_four-bone_rib_83995

This looked bloody delicious on the programme. I was actually salivating watching it!

Again Woof