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 of ‘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…