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roasted rib of beef

i used to be vegetarian and cooking big (expensive) pieces of meat is something that still scares me. i started trying to conquer this with lamb as it tends to be good whether you under or over cook it. pork was next and is something i also feel comfortable with now; tending to choose shoulder or belly which benefits from long slow cooking or pork tenderloin for a quicker option.

beef is unconquered territory – well, it was until this beautiful rib of beef. the advice of various friends was to buy a meat thermometer and having looked at various recipes online the methodology was all about that too – choosing how you want your meat cooked, checking what temperature that equates to and that’s that.

it all seemed a bit easy but i decided to give it a go and invested in a meat thermometer. i chose one of the ones where the temperature probe is on a wire so you can stick it into your joint and then shut the oven, with the wire reaching out (it won’t affect the oven seal) and into the read-out unit.

based on my guests’ preferences, i went for a temperature of 53c – the recommendations i found online, courtesy of heston blumenthal, were 45c (bleu), 50c (rare), 55c (medium rare), 60c (medium) and 70c (well done) – and the result was a beautifully tender piece of meat. and no leftovers, as usual!

we ate this with a potato and jerusalem gratin (there should have been marinated artichoke hearts in there as well but i forgot to add them!) plus a range of sauces - my favourites were the salsa verde and the classic horseradish and crème fraiche combination but i also did a rocket and horseradish sauce plus a watercress and mustard one.

there was  another first to this meal - using fresh horseradish which was a tears-streaming-down-my-face-as-i-grated-it eye opener!

Reader Comments (6)

Which meat thermometer did you buy? There are so many out there, and mostly "non-Brand" brands...
April 1, 2012 | Unregistered Commenterjestyn
hi jestyn, it was a rosle one. i'm happy but it was bought with no research and was the only one with the external temeperature unit that the shop had in! having googled it they do seem to get good reviews on amazon.

the one thing i would say is that their preprogrammed temperatures were much higher than heston's recommendations and i would go with the heston ones so you do need to do a bit of reprogramming!
April 1, 2012 | Registered Commenterabby
As a matter of interest, did you slow roast or high "sizzle" then x degree for y hours
- I have recently discovered the real joy of slow roasting!
Also, where do you get real horseradish?
April 4, 2012 | Unregistered Commenterdavid
hi david, i did the high temp sizzle then longer slow cooking - i can't remember what temps though (i think it was hugh fw's suggestions). i like this approach too but it does seem to mean I need to clean the oven more often!
April 5, 2012 | Registered Commenterabby
oh, and the horseradish was from borough market; la fromagerie often have it too. i think natoora do it too.
April 5, 2012 | Registered Commenterabby
Thank you! Just ordered one...
April 5, 2012 | Unregistered Commenterjestyn

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