Beef Rib Cooking Times and Calculator
Roasted Fore rib of Beef is one of the greatest joints of beef for roasting. The cut has plenty of marbled fat which adds flavour and keeps the meat tender during cooking. (Rib-eye steaks are the boneless steaks cut from the forerib). Rib of beef can be used for roasting on or off the bone and first class braising. Leaving in the bone adds barrels of flavour, and bone acts as a good conductor of heat to achieve more even cooking.
Beef Roasting Tips
- Let the meat come up to room temperature before cooking
- Roasting the meat at a very high temperature for 15 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint and seal in the flavour.
- Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.
