Big Rib of Beef
Discussion
Hi,
So at Christmas 2021 I purchased a big 5 rib of beef from my local butchers, now because of one thing and another the meat never got cooked when I intended, and I stuck it in the freezer which is where’s it’s been ever since!
My question would be if it’s still safe to eat but more importantly the best way of cooking it, from experience any meat that’s been in freezer for a period of time usually looses a lot of its flavour so wasn’t sure if my usual technique of roasting it will be sufficient or if there is a better way.
Thanks
So at Christmas 2021 I purchased a big 5 rib of beef from my local butchers, now because of one thing and another the meat never got cooked when I intended, and I stuck it in the freezer which is where’s it’s been ever since!
My question would be if it’s still safe to eat but more importantly the best way of cooking it, from experience any meat that’s been in freezer for a period of time usually looses a lot of its flavour so wasn’t sure if my usual technique of roasting it will be sufficient or if there is a better way.
Thanks
Is it vacuum sealed? Would help increase the chances of it being ok...
Defrost it, then judge it. It will take over 24hrs to fully defrost in the fridge so you will have plenty of time to make a judgement on the condition of it during that period.
Cooking it, personally I would go super low and slow. 60C oven for many hours until its at your desired temp.
This was a 3kg rib cooked for 6 hours at 60C
Defrost it, then judge it. It will take over 24hrs to fully defrost in the fridge so you will have plenty of time to make a judgement on the condition of it during that period.
Cooking it, personally I would go super low and slow. 60C oven for many hours until its at your desired temp.
This was a 3kg rib cooked for 6 hours at 60C
Audis5b9 said:
Is it vacuum sealed? Would help increase the chances of it being ok...
Defrost it, then judge it. It will take over 24hrs to fully defrost in the fridge so you will have plenty of time to make a judgement on the condition of it during that period.
Cooking it, personally I would go super low and slow. 60C oven for many hours until its at your desired temp.
This was a 3kg rib cooked for 6 hours at 60C
Is that a before or after pic?Defrost it, then judge it. It will take over 24hrs to fully defrost in the fridge so you will have plenty of time to make a judgement on the condition of it during that period.
Cooking it, personally I would go super low and slow. 60C oven for many hours until its at your desired temp.
This was a 3kg rib cooked for 6 hours at 60C
Audis5b9 said:
Is it vacuum sealed? Would help increase the chances of it being ok...
Defrost it, then judge it. It will take over 24hrs to fully defrost in the fridge so you will have plenty of time to make a judgement on the condition of it during that period.
Cooking it, personally I would go super low and slow. 60C oven for many hours until its at your desired temp.
This was a 3kg rib cooked for 6 hours at 60C
That is very rare. Bet it tasted good. it looks like it has been drained of blood and cut up ready to eat. Defrost it, then judge it. It will take over 24hrs to fully defrost in the fridge so you will have plenty of time to make a judgement on the condition of it during that period.
Cooking it, personally I would go super low and slow. 60C oven for many hours until its at your desired temp.
This was a 3kg rib cooked for 6 hours at 60C
Douglas Quaid said:
Audis5b9 said:
Is it vacuum sealed? Would help increase the chances of it being ok...
Defrost it, then judge it. It will take over 24hrs to fully defrost in the fridge so you will have plenty of time to make a judgement on the condition of it during that period.
Cooking it, personally I would go super low and slow. 60C oven for many hours until its at your desired temp.
This was a 3kg rib cooked for 6 hours at 60C
That is very rare. Bet it tasted good. it looks like it has been drained of blood and cut up ready to eat. Defrost it, then judge it. It will take over 24hrs to fully defrost in the fridge so you will have plenty of time to make a judgement on the condition of it during that period.
Cooking it, personally I would go super low and slow. 60C oven for many hours until its at your desired temp.
This was a 3kg rib cooked for 6 hours at 60C
it was incredibly tender beef, not like corned beef/ pastrami at all.
The texture looks loose as the meat never was exposed to high heat the muscles never constricted and tightened up.
The final internal temp is considered well within med rare territory, its just that its edge to edge due to the low/ slow method that throws people off.
The texture looks loose as the meat never was exposed to high heat the muscles never constricted and tightened up.
The final internal temp is considered well within med rare territory, its just that its edge to edge due to the low/ slow method that throws people off.
Aside from the previous posts about freezer burn and fat you need to be very careful about defrosting something so big. It needs to be in the fridge for 2-3 days which asks the question how "old" was is when it was frozen because that will have taken 24-48 hours. You might find it starts to spoil before its fully defrosted. Worth a try but don't plan anything around it. If you can I'd cut it down whilst frozen then defrost smaller pieces.
If you are inclined the whole thing could be defrosted them trimmed which should be fine and could actually give reasonable results if cooked carefully.
If you are inclined the whole thing could be defrosted them trimmed which should be fine and could actually give reasonable results if cooked carefully.
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