HELP...How long to cook rib/rack of beef???

[krusty the klown]

I have this enourmous piece of dead cow's ribs that I need to cook on Saturday and can't find a convincing recipe, or one that covers a piece so big.

The rack weighs 14lb (6.3kg) and is 4 large ribs on the bone (not separate).

I would like the meat bloody and I have an excellent electric fan oven, so it cooks very quickly.

The most convincing time I have so far was 15mins/lb, giving a cooking time of 3.5hrs. However, the time quoted was not size-specific: big bits of meat take proportionally less time than small ones (less time/lb).

Personally, I reckon 3-3.25 hrs, starting @ 190C for 1/2 hr, then dropping it down to 160C.

Any advice is really appreciated!

Cheers http://sysopt.earthweb.com/forum/smile.gif

[U-96]

I always thought it was something like 15mins per lb + 15mins (which works out at about the same time you got), but I think that goes out the window for a large piece like that.

Best thing is to get a meat thermometer. That should tell you when it's done. Just stick it in the deepest part you can find and wait till the core temperature is beef-rare or whatever you want. I dont recommend an Abit thermal probe for this http://sysopt.earthweb.com/forum/wink.gif
Cover the extremities (eg bones that stick out) with foil or they'll burn.

Also, when you take it out of the oven, wrap the whole thing in foil and let it stand for 20 or so minutes.

As for any recipe, best to keep it simple and make a nice sauce. Personally I prefer just to roll the meat in English mustard powder and baste with melted butter (better taste than oil or margarine). Serve with a cream and peppercorn sauce, or a gravy reduced from the cooked meat juices (not the fat) and some red wine. And don't forget mustard or horseradish on the side... mmmmm I can smell it from here http://sysopt.earthweb.com/forum/smile.gif

U-96

[krusty the klown]

Cheers, U-96!

I might well invest in a meat thermometer.

I'd not thought about the thin boney bits and covering them with foil - 3 hours would have them like bits of charcoal!!!!

I do like your mustard and peppercorn idea - it would make a change from regular gravy (tho beef gravy is nice). Mmmmmm... I'm warming to that idea more and more.... praps some finely-chopped wild mushrooms as well http://sysopt.earthweb.com/forum/smile.gif http://sysopt.earthweb.com/forum/smile.gif

Hehe, that's made me hungry!

[U-96]

Glad I could help!
I found this after I posted - sounds a bit complicated, but you might like some of the ideas: http://www.baygourmet.com/primerib.html

Bon appetit!

[krusty the klown]

Mmmmmmmmmmmmm...... Beef....

I've really got to get something to eat now!

[krusty the klown]

Hehe, that beef was amazing! Not sure how long I cooked it for in the end 'cos the concentration of blood was steadily decreasing in my alcohol stream http://sysopt.earthweb.com/forum/smile.gif

In fact the beef was so good, I don't think I could ever be a vegetarian, hehehehe!!!


EDIT:

BTW, U-96, I followed us suggestion about a cream and peppercorn sauce: made a roux with the beef fat & some flour, asses a little potato water, lots of cream, crushed black & pink peppercorns, wholegrain mustard white wine and a dash of tomato ketchup (!).

MmmmmHmmmm, that was a tasty sauce.

Also did gravy tho. http://sysopt.earthweb.com/forum/smile.gif http://sysopt.earthweb.com/forum/smile.gif

[This message has been edited by krusty the klown (edited 05-16-2000).]

[thekingofpain]

My neighbors use their smoke detector to tell when the meals done....

mean stuff...

[This message has been edited by thekingofpain (edited 05-19-2000).]

[Buji]

Hey Krustofsky. Are you sure you're a full fledged Brit? You sure don't sound like my relatives. My outlaws sure don't like their beef "bloody", althought they like to say bloody "L" alot. They would cook a hamburger for 3 hours and then say "cor blimey" it's under done. Your joint sure sounded good. What, not any Yorkie pud? Wish we could convince dear old mother inlaw to cook a joint like that. But alas but nobody can make gravy like her. Boil up the veg and mix the water with a little, (her words), alot (my words) of beef drippings and heaven forbid Bisto to thicken. She makes **** fine pie crust too. Mmmmmmmmmm......Good. Just have to convince her 25mins lb.@ 160(325). Now if we could just get her to stop putting the turkey on the night before at midnight ....... (one can only hope)
Cheers.

[krusty the klown]

Mmmmmm..... blood......

Cow seems to get cooked either burnt to a crisp, or bloody as hell (hehe, watched Pulp Fiction 2 many times http://sysopt.earthweb.com/forum/smile.gif )

I like it quite bloody, but I agree, most people seem to like it burnt to a crisp in the UK. My mum runs a pub and she gets complaints if the beef is bloody and no-one asks for a rare steak.

I missed out on the yorkies, cos I physically coundn't fit anything else in the oven http://sysopt.earthweb.com/forum/wink.gif Attempting yorkies could have been a bit ambitious 'cos I was 'well on the way' by the time I carved the meat (cooking is always more fun when ur half p!$$ed.....)

BTW: try to wean the outlaws off the Bisto generic gravy chemical. Have a go with Birdal's gravy salt (praps not the correct spelling). It's really good - u fry some plain flour in some fat from the meat (Mmmmmm..... fat) to make a roux, then slowly add some veggie water (potato is neutral flavour) slowly, whilst stirring to avoid lumpz, when it's boiling, add the salt to taste..... you can make chicken gravy that tastes like chicken, beef gravy tastes of beef..... heck u could probably make penguin gravy that tastes of penguins!