Beef Rib Roast

[Andyboy]

I’m cooking a 3 rib roast this weekend and want to achieve medium rare / medium, what internal temperature should I remove it from the oven at? I’ll be using a Meater temperature probe.

Ta

[48k]

Andyboy said:

I’m cooking a 3 rib roast this weekend and want to achieve medium rare / medium, what internal temperature should I remove it from the oven at? I’ll be using a Meater temperature probe.

Ta

I'd take it out of the oven when it reaches 50 and rest it for 30-40 mins or so. You want the internal temperature at about 55 for medium rare / medium.

[Andyboy]

48k said:

I'd take it out of the oven when it reaches 50 and rest it for 30-40 mins or so. You want the internal temperature at about 55 for medium rare / medium.

When you rest do you wrap it in foil?

[thebraketester]

I thought the whole point of the meater was to remove all this guess work?? Use the meater to set it up and select the “doneness” you want. Job done.

[48k]

Andyboy said:

48k said:

I'd take it out of the oven when it reaches 50 and rest it for 30-40 mins or so. You want the internal temperature at about 55 for medium rare / medium.

When you rest do you wrap it in foil?

You can do, as long as the the temperature doesn't climb too high.

I just tend to sit a joint like that in another (cold) oven or the microwave if it will fit.

Edited by 48k on Thursday 1st February 19:36

[sherman]

The foil will help keep the juices from evaporating off too much and help keep it warm. Dont wrap it to tightly though so it doesnt cook its self. You only want it to rest not cook.
Make sure you transfer it to a warm clean dish so you can get all the juices scrapped up for the gravy.

[Panamax]

sherman said:

The foil will help keep the juices from evaporating off too much and help keep it warm. Dont wrap it to tightly though so it doesnt cook its self. You only want it to rest not cook.

^^^ This. The foil is to "cover" it, not "wrap" it.

[visitinglondon]

Don’t rely on a Meater. Mine was very unreliable and I ended up getting a full refund.

Edited for typos

Edited by visitinglondon on Monday 26th February 17:30

[evoivboy]

cook to 48c rest for 30 mins, do not cover, piping hot gravy

[Mr.Grooler]

I like our Meater and it has worked perfectly so far.

Enjoy your roast! Assuming you’re using an oven rather than a kamado or something, season with salt and pepper, cook it as hot as you can (220-230) for about 20 mins to make the outside amazing then turn heat down to 160 until you get to the required internal temp, then rest it while covered. Cook roasties around the meat if you’re doing them.

Yum. Beef roast would definitely be my desert island meal.

[Fastchas]

I did this very thing for Boxing Day. I bought one of those boxed 2-rib roasts from Aldi for about £32. Cooked it at my sisters, took my own digital thermometer.
Cooked it on about 160-170° until it reach 50° then put it on a plate and covered with foil for about 30-60 mins. It was absolutely perfect. I just remembered to take a photo when I was eating it and this pic doesn’t do it justice.

[rallye101]

Did the same on my bbq this Christmas....the App does it for you, called me up and told me to cover when it was cooked.....was perfect

[w1bbles]

Meaters are great but try to get it to room temperature before you stick it in the oven. I find results are better that way than if you leave the joint in the fridge too close to the roasting event.

[andrewjamesroberts]

For best results you need to reverse sear it.

Night before open to the air and salt heavily but keep in the fridge.

I cook mine in the oven at about 70 degrees C for 4- 6 ish hours using MEATER probes until internal temp is circa 54 degrees.

Take out and make everything else as it will rest covered for an hour or so.

10 mins before eating crank your oven max temp. I use
my pizza oven for this and get somewhere in the region of 250-300. Carve and serve straight away.

This will give you perfect edge to edge medium rare with minimal grey bits.

[oddman]

andrewjamesroberts said:

For best results you need to reverse sear it.

Night before open to the air and salt heavily but keep in the fridge.

I cook mine in the oven at about 70 degrees C for 4- 6 ish hours using MEATER probes until internal temp is circa 54 degrees.

Take out and make everything else as it will rest covered for an hour or so.

10 mins before eating crank your oven max temp. I use
my pizza oven for this and get somewhere in the region of 250-300. Carve and serve straight away.

This will give you perfect edge to edge medium rare with minimal grey bits.

That's lovely, but an advantage of the traditional method is you get a range of doneness from the edges to the middle. Certainly if you're cooking for, in particular, the older generation who grew up with rationing, some of them wouldn't be happy with your, IMO, perfect level of doneness.

I quite like a mixture of well done crusty 'grey' brisketty meat from the outside coated with the salt pepper and mustard and nuggets of almost sushi like rare/blue meat from the heart of the joint with some horseradish.

It's unusual these days, but if a joint comes with the fillet attached, I'd take that off as it's quite vulnerable sitting where it does.

Hugh Fearnley Whittingstall has pretty reliable guides for timing a big joint which I use. Half an hour at full blast and then down to 160-170F. then upwards of 10 minutes a pound depending on your required doneness. I check with a meat thermometer but this is pretty reliable.

I've heard sticking it in a hot oven and just turning the oven off works - I can imagine this would work with a smaller joint but haven't tried it.

I've used reverse sear to great success with barbecue, lightly smoking large pieces of meat to desired temp and then finishing with a charcoal sear. A big joint would probably get too smoky in the time needed to come to temp.

Rest is essential and there can be surprising rises in temperature over half an hour to an hour - I've seen ten degrees C, so for reliably rare meat, I'll pull at 48C. The other thing about resting is it will compromise the photo quality of the pinkness as the meat warms and evens in temperature. This won't affect the important factors of flavour and texture.

[RustyMX5]

I tend to follow the method below which has worked well for me.

https://www.theguardian.com/lifeandstyle/2011/dec/...

[UTH]

48k said:

Andyboy said:

I’m cooking a 3 rib roast this weekend and want to achieve medium rare / medium, what internal temperature should I remove it from the oven at? I’ll be using a Meater temperature probe.

Ta

I'd take it out of the oven when it reaches 50 and rest it for 30-40 mins or so. You want the internal temperature at about 55 for medium rare / medium.

My concern would be that 30-40 mins resting might see it raise more than 5 degrees from 50.....I'd be pulling it out in high 40s personally and keeping an eye on the thermometer reading.

I do find it surprising when I hear people say they don't rate the Meater. Whenever I use mine and do the right timings etc, it's perfect. The only time it's gone wrong has been resting too long from an already slightly high temp (as per my comment above). I do think people who hate the Meater just aren't quite using it right.