We have friends over for Sunday Lunch, there are 8 of us and all of us just love beef. Roast Rib of beef would be just perfect (we think the best joints for roast beef is Rib of Beef as usually keeping the bone will make tastier piece of beef when cooked )
My mother in law ordered the beef from our local butcher. When the actual beef arrived, I was stunned, it was huge, it was lb 10, well that was enough to feed 15 hungry man..., and we were only eight....
Or if we combined the link with how we do it.... this is the outcome
- Dark in colour - meaning it has been hung well and is mature (we were told by our butcher, our beef had been hung for 21 days and it was dark )
- A thick covering of fat which adds flavor and prevents the joint from drying out during cooking. This layer can be removed before serving so no need to worry too much about excess fat. (Ours didn't have enough fat, may be just the breed....)
- Marbling: Marbling is small slivers of fat running through the flesh which again adds flavor and prevents drying out during cooking (in the picture we can see there isn't enough marbling but there's layer of fat)
How Much to Buy
- 5½ lb/2.5kg bone in will feed 6 (we bought lb 10 just under 5 Kg for 8 !! )
- 3 lb/1.5kg boned will feed 6
Our intention was to have a medium-well done beef, but we put the temperature rather too high, accidentally the result was " the top part was well done and the middle part was medium-rare", which was perfect because half of our guests love the well done and the rest just adore the rare part. It was an accident but turned out just what every one would love it. Great....
- Rare - 11 mins per lb/450g
- Medium - 14 mins per lb/450g
- Well done - 16 mins per lb/450g These times are based on a normal convection oven, you may want to adjust for a fan oven according to the manufacturers instructions (we use a normal convention oven)
- 60°C/140° F - rare
- 70°C/160F - medium
- 80°C/175°F - well done