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 A lower oven temperature and slower cooking help ensure perfect roast beef, but if you're in a hurry, by all means cook this at 180C. The meat will shrink a little more – remember, the higher the oven temperature, the more residual heat there will be when you’re leaving it to rest on the kitchen bench. Before you start roasting, set aside a couple of hours to let the refrigerated meat reach room temperature. I love to serve this with potato gratin, as pictured. Ingredients2-3 bone rib of beef, preferably dry-aged for at least 3 weeks (available from some specialty butchers and supermarkets) sea salt extra virgin olive oil For the horseradish cream ½ cup pure cream ½ cup classic mayonnaise 4 tbsp fresh horseradish, grated freshly ground black pepper Method1. Take the rib out of the refrigerator a couple of hours before you intend to cook it and season it well with sea salt. Let it come up to room temperature. 2. Preheat the oven to 75C fan-forced (95C conventional), or as low as it will go. 3. Rub the rib with extra virgin olive oil and put in a large roasting tin. Place in oven and turn the tin every 30 minutes or so. 4. About 1½ hours into the roasting, slide a meat thermometer into the centre of the beef to check the core cooking temperature. Continue to cook until the reading is 53°C, then remove from oven. (This will take a total of 3-4 hours, depending on your oven. If your oven is a little hotter, you will need to take the meat out a degree or two earlier.) 5. For the horseradish cream, whip the pure cream into soft peaks and fold it gently through the mayonnaise, then fold through the fresh horseradish. Finish with a good grind of black pepper. 6. To serve, place the rib on a chopping board and cut the meat off the bone into 4 even, round slices, then cut the ribs and give them to those who love to chew on the bone. Place the meat slices on four hot plates, then place some gratin (recipe below) next to the beef. Serve the horseradish cream on the side and drizzle with extra virgin olive oil and a sprinkle of sea salt. Neil Perry's potato gratin recipe Serving suggetsion: Add a side of boiled green vegetables and lashings of sea salt, lemon juice and extra virgin olive oil. Great British Beef Week – Our sensational slow roast rib of beef recipeGreat British Beef Week is an annual event showcasing the versatility and quality of British Beef. The use of seasonal, sustainable and local produce is something very important to us at the Crown Inn, Elton so we thought we would get involved by sharing one our favourite beef recipes; a slow roast rib of beef. The most important stage to this recipe is choosing your beef; always opt for a well-hung piece of quality beef (at least 28 days). We always buy from our local butcher, but if you can’t you should look for the red tractor assurance label, this way you know it’s British. Ingredients 28-day aged beef rib on the bone around 1.5kg (this dish provides delicious leftovers, so don’t be afraid to go for a little more than usual!) 3 tbsp. olive oil A pinch of salt and pepper 2 carrots 2 sticks of celery 1 onion 1 leek Method
We recommend that you enjoy this with Yorkshire puddings, seasonal vegetables, parsnip mash and gravy. You can read how we make our perfect gravy with all those delicious left over juices here; just substitute the chicken stock for beef stock and use the drippings from the beef tray. How long do you slow roast beef ribs?Place the ribs in single layer on a rimmed baking sheet and pop them in the oven for 6-8 hours. As long as the edges are well sealed, it's okay if the meat packets hang over the rim of the pan. At the halfway point of the 6-8 hours, flip the ribs over. When the ribs are done, let them rest for 20 minutes.
How long does it take to cook a 2.5 kg rib of beef?To roast, preheat your oven to 180°C/gas mark 4. Place the Beef Rib joint in the centre of the hot oven and allow about 25 minutes cooking time for every 450g in weight, plus another 25 minutes (timings can be adjusted depending on how well done you like it).
How long does a 2kg rib of beef take to cook?You need to calculate the cooking time by allowing an initial 20 minute blast on a high heat (220℃) and the 20 minutes per 500g for medium, 15 minutes per 500g for medium-rare, and 10-15 minutes for rare, at 170℃.
What temperature do you cook a rib roast in the oven?The final prime rib temperature for rare meat is 120-125°F, medium rare is 130-135°F, and well done is 140-145°F. When you cook for a crowd, the best rule of thumb is to remove your prime rib roast from the oven when it hits 120°F and allow it to rest for about 20 minutes while loosely tented with foil.
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Slow roast rib of beef cooking times
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