Beef - Rib Roast/Rib Eye Roast - which is best?

[FurtiveFreddy]

Thinking of having beef for Christmas dinner this year. We don't have to feed a big crowd - in fact there may only be two of us, four maximum.

Which joint/cut would be best for us? What are the relative merits of rib vs. rib eye joints?

Any advice?

[Scantily]

FurtiveFreddy said:

Thinking of having beef for Christmas dinner this year. We don't have to feed a big crowd - in fact there may only be two of us, four maximum.

Which joint/cut would be best for us? What are the relative merits of rib vs. rib eye joints?

Any advice?

Are you not talking about the same cut? Rib eye steaks are cut from a rib joint. A big rib joint cooked medium rare is possibly one of the finest things you can eat, we've had one for the past two Christmases and will be getting one this year.

[21TonyK]

For less than 6-8 people a boned rolled rib is better. A single rib joint on the bone is a pain to cook and carve, realistically it needs to be a double rib which is far to much for two and maybe a bit much for 4.

If it was me I would get a double rib, remove the flank and the plate so you just have the eye joint on the rib bones. Tie the joint and scrape the bones down so they are perfectly clean. Simple to carve, no flank meat and very impressive to look at.

Edited by 21TonyK on Thursday 22 November 18:13

[Bonefish Blues]

21TonyK said:

For less than 6-8 people a boned rolled rib is better. A single rib joint on the bone is a pain to cook and carve, realistically it needs to be a double rib which is far to much for two and maybe a bit much for 4.

If it was me I would get a double rib, remove the flank and the plate so you just have the eye joint on the rib bones. Tie the joint and scrape the bones down so they are perfectly clean. Simple to carve, no flank meat and very impressive to look at.

Edited by 21TonyK on Thursday 22 November 18:13

This - butcher will do this for you.

[Changedmyname]

Bonefish Blues said:

21TonyK said:

For less than 6-8 people a boned rolled rib is better. A single rib joint on the bone is a pain to cook and carve, realistically it needs to be a double rib which is far to much for two and maybe a bit much for 4.

If it was me I would get a double rib, remove the flank and the plate so you just have the eye joint on the rib bones. Tie the joint and scrape the bones down so they are perfectly clean. Simple to carve, no flank meat and very impressive to look at.

Edited by 21TonyK on Thursday 22 November 18:13

This - butcher will do this for you.

If I have to.

[Changedmyname]

FurtiveFreddy said:

Thinking of having beef for Christmas dinner this year. We don't have to feed a big crowd - in fact there may only be two of us, four maximum.

Which joint/cut would be best for us? What are the relative merits of rib vs. rib eye joints?

Any advice?

The rib joint will be cheaper than the ribeye joint, and bones make a taster cravy.

[Bonefish Blues]

Changedmyname said:

If I have to.

As a matter of interest what typically happens to the trimmings that are left?

[Sharted]

Best beef I ever cooked was a whole sirloin which I roasted on top of the bones which ensured a more even roast plus extra flavour from the bones.
Rubbed the fat in flour and mustard powder.

Was ACE!

[madbadger]

21TonyK said:

For less than 6-8 people a boned rolled rib is better. A single rib joint on the bone is a pain to cook and carve, realistically it needs to be a double rib which is far to much for two and maybe a bit much for 4.

Don't forget you need leftovers though.

[Changedmyname]

Bonefish Blues said:

As a matter of interest what typically happens to the trimmings that are left?

Trimmed and in the mince.

[Pferdestarke]

If you prop one of these up with skewers it'll roast beautifully.

Perfect for two greedy sods, or four as part of a three course dinner.

[otolith]

21TonyK said:

a double rib which is far to much for two and maybe a bit much for 4.

I feel like such a greedy bd...

We had a double rib on Sunday. It did dinner, and then for a couple of days I picked over the remains every time I opened the fridge.

In my defence, it was from the narrow end, two ribs from the other end is a lot more!

[FurtiveFreddy]

OK, so my current understanding is that a 'rib roast' joint has the ribs attached and is usually bought to feed a small army, whereas a 'rib eye roast' joint has the main ribs removed or is completely boneless and is more suitable for smaller gatherings.

But is a rib eye joint completely boneless? Is it the same cut as a rib roast but just with the main ribs removed?

I have a source for a Dexter rib eye roast and that's what I'm gravitating towards. Just want to be sure it's going to be the best choice if I'm only going for a small-ish joint...

[mad4amanda]

We normally have a fore rib to roast either 3 or 5 ribs worth depending on how many we are serving , but this year for my birthday we had a wing rib and wepreferred both the flavour and cut , which I dont really understand and the flavour should be better in fore rib with the big fat running though it .
So for the first time this year we will have a 3 rib wing rib chined with the spine bone removed and the rib bones left in , I cant wait!

[Pferdestarke]

This link may clarify a little:

http://www.eastlondonsteak.co.uk/the-cuts.html

It's a serious business this!

[Output Flange]

21TonyK said:

A single rib joint on the bone is a pain to cook and carve

Interesting thing to say, Tony - I frequently cook a single bone-in rib, and have never found it to be difficult to cook or carve.

[Kermit power]

Pferdestarke said:

This link may clarify a little:

http://www.eastlondonsteak.co.uk/the-cuts.html

It's a serious business this!

Mmm....


That provides lots of inspiration! I think I may have to pop out to our local butcher to get some bone marrow shafts for lunch!

[Changedmyname]

Pferdestarke said:

This link may clarify a little:

http://www.eastlondonsteak.co.uk/the-cuts.html

It's a serious business this!

And they must be making serious money by those prices.

[otolith]

Changedmyname said:

And they must be making serious money by those prices.

I pay similar prices at my local butcher. I could get it cheaper at the supermarket, but the meat is outstanding and I'm willing to pay for quality and to do my bit to keep a local business thriving.

[Changedmyname]

otolith said:

Changedmyname said:

And they must be making serious money by those prices.

I pay similar prices at my local butcher. I could get it cheaper at the supermarket, but the meat is outstanding and I'm willing to pay for quality and to do my bit to keep a local business thriving.

I like you.