Rib Roast – When Skill and Enthusiasm Collide

What is the ultimate meat lover’s dish? Is it a Lamb Rack? Maybe a Steak Fillet with Lobster. How about Beef Wellington or Pork Ribs. For me it’s Prime Rib. An enormous juicy hunk of beef with the ribs poking out the side. Check out Conor’s version here.

I had to have a go. Especially as I now have an oven that understands the concept ofย  ‘temperature’ and ‘cooking’. Things the previous oven understood about as well as it understood logarithmic equations. So off I went to the local butchers (lie: Sainsbury’s) and bought the biggest buggering lump of beef I could find:

Well you can just about make out the ribs, but whats with the big slabs of meat on the top? That’s not right is it? I know you’re supposed to get the butcher to trim the meat off the rib ends but how are you going to do that with those big flaps of beef on top? This isn’ t the right cut is it!?

Anyway I don’t care – it’s time to cook this bad boy. First some onion and carrot in a pan to lift the joint off the bottom:

Then the roast was lovingly placed on top, smothered in olive oil, salt and pepper:

Then it went in the oven. At 60 degrees centigrade. For 6 hours. 6 hours? Make that 10, yes 10, hours!

I got my trusty (make that crappy) thermometer out and stuck it in the thickest bit of the joint. Heston (he of the snail porridge) says it needs to get to 55 degrees to be medium rare. So that’s what I did:

So now its done, but it needs to rest for an hour – what to do? Fortunately next door was celebrating the Queen’s Diamond Jubilee so by 9pm the Pimms was flowing:

The cards came out. So did some cash. I hadn’t even considered what to serve the beef up with (and I was rapidly losing interest having waited half a day for it to cook). But I persevered and created some garlic mashed potatoes (with three bulbs of roasted garlic – maybe too much) and creamed spinach (with cream, butter, onion and a bit of flour and milk):

To finish off this marathon I got busy with the gravy. Into the pan juices I put so much stuff I really can’t remember what went in but I’m sure there was some flour, port, red wine, salt etc). I then served up:

By now it was about 10pm. To be fair the beef was cooked to perfection – pink all the way through and juicy and tender. It just didn’t quite look like I wanted it to. In the meantime the Jubilee Party next door had wound down, but the Queen was still there:

Anyway. I will be making beef-rib related recipes for some time to come…

34 thoughts on “Rib Roast – When Skill and Enthusiasm Collide

  1. Pingback: Chunky Chilli with Cornbread – its all about balance. Or something. « Happiness Stan Lives Here

  2. Prime rib’s the best ever! It’s got the best flavor & still tender. I don’t think I’ve got your patience to have it cook that long but I’ll bet it was worth it. So, did the Queen like it too?

    • I know I nearly ran out of it. I think it was ready at 6 hrs but It didnt do any harm leaving it longer. As for the Queen I’m not sure what she likes. Possibly boiled beef – thats what they ate in the old days (I’m told)

    • Well thats very kind – I’ve got a nice enough camera but haven’t learned out to use it properly – like I cant get the flash to go off when I want it to – i’ll get there eventually

    • I had to try it because the first time I went to California my North Dakotan colleagure recommended the ‘Roast Beef’ and I thought I was going to get a plate of dry rubber (which is what it’s like over here) but instead I got this amazing tender pink steak that had been cut off the bone!

      • Rib-eye steaks are cut from the prime rib. I like the prime rib roast better because all that gristly stuff has melted away from the long, slow cooking. Some people love rib-eye steaks but I don’t care for having to cut through all the connective tissue.

  3. Nothing like a rib roast. Worth the wait. But I question whether it really needed to rest for an hour – it’s not like the side o beef like slab had been working out or anything.

    • Yes that has caused some debate – but to be honest it had to wait while I got the other stuff ready (it was a bit chaotic in the kitchen at the time as I remember)

  4. Wow. That looks amazing!

    Look at you buying the biggest hunk of meat in the store! With the new kitchen finished, it’s like you just got out of prison or something ๐Ÿ™‚ I feel your giddiness ๐Ÿ™‚

    This looks so good. And the photos are nice and bright. It’s actually a miracle you were able to make all that food that you did in your old kitchen!

    Happy Jubilee . . . er . . . happy two days off!

  5. We just made the most succulent prime rib ever. I tend to scatter things on a note pad as I go so I can remember if it turns out well or not. This was ridiculous. Now I can’t find the notes. Life, sometimes, is just unfair. I do apologize for the pot shots that I took at Camilla’s hat,as I am Canadian and a follower of the royal family, but really who picks those out?

    • Its funny until 2000 Camilla had only met the Queen once – she was definitely the black sheep and now there she was riding side by side with her Royal Madgeness.

      • Yes, who knew. I’m fascinated with their hats and their lives. She visited Halifax when I was a kid. I remember my grandmother taking the house apart so it would be perfect. Funny, I don’t remember the Queen sipping tea in the parlour, however.

  6. Nice post! Sure it must have tasted great. I love prime rib!
    Don’t think the beef would need any rest if it was cooked at 60C to a core temp of 55C?
    By the way, when it takes this long you better make sure the beef was healthy! (and thus the meat sterile inside).

    • Good tip. I’m still here so I guess it was okay. But what is your view on the cut? It shouldn’t have had those bits on the top should it? I mean you couldn’t see the ribs…

    • Meat always needs to rest or the juices will literally run out when you cut into it. While the meat is cooking, the fiber contracts and squeezes the liquids out and when it cools, it reabsorbs it.

      • Resting meat is mostly to get an even temperature throughout the meat. When meat has been cooked in a hot oven (say 180C/375F), the outside of the meat will be much hotter than the inside. By resting, the outside layer can give off some of the heat to the inside, so the outside cools (and relaxes like you say) and the inside gets warmer. The liquids also stay in better because they are thicker when they are less hot. Please read Harold McGee or Modernist Cuisine for the full explanation. They have done scientific experiments to verify conventional kitchen wisdom.

        Since the meat was cooked in a 60C/140F oven in this case, the temperature is already even and it has not contracted as much. Hence no need to let it rest.

  7. Wow! Seriously impressive sized hunk of beef there! And 10 hours?! Woazers! I got a piece of brisket today in the reduced section. They had silverside too, the the brisket was ยฃ2 cheaper and I’ve heard it can be completely delicious. Now all I’ve got to do is cook into a melting dish tomorrow night … ๐Ÿ˜‰ Ps – the beef does look amazing!

  8. Christ on a bike! You have got pretty flash with the new kitchen. 10 hour beef. I am highly impressed. It looks fantastic as do the various bits of the kitchen that are all shiny. I particularly draw your attention to the dinner reflected in the plug socket. Delighted to see the wonderful celebrations for your Queen. Her visit here was a game changer and made a huge difference to many of us.
    Best, as ever,
    p.s. Thanks for the plug (even if it was not sticking in a shiny socket).

    • Yes I love the shiny sockets. The trick will be keeping them shiny without electrocuting myself. I think the Queen is well under-rated – she keeps our tourism industry going. Bless her. And she’s a tough old bird – never had a day off!

      • We were really touched over here with the thoughtfulness and care that went into everything around her visit. From her underlying humanity through to her amazingly appropriate dress, managing to wear Irish icons without looking like an American on holiday or an Irish football fan in Poland.
        Great girl.

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