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More Roast Rib & Experimental Potatoes
by
Rich Osborne
Calificación: 4.0
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%3C/p%3E%3Cp%3EWe%20had%20guests%20for%20the%20first%20time%20in%20a%20while,%20as%20my%20parents%20were%20down%20to%20stay%20for%20a%20few%20days,%20and%20that%20coupled%20with%20the%20fact%20that%20our%20sugo%20supplies%20had%20been%20running%20low%20meant%20that%20we%20decided%20it%20was%20time%20to%20get%20a%20Rib%20of%20Beef%20back%20on%20the%20table.%20I've%20blogged%20before%20about%20how%20wonderful%20I%20think%20this%20cut%20of%20meat%20is,%20as%20it's%20relatively%20straightforward%20to%20cook,%20has%20practically%20the%20best%20flavour%20of%20any%20cut%20of%20beef,%20and%20makes%20for%20the%20best%20leftovers%20as%20well,%20hence%20is%20incredibly%20thrifty%20even%20though%20it%20seems%20to%20cost%20a%20bomb%20when%20you%20buy%20it.%3C/p%3E%3Cp%3ESo,%20back%20to%20the%20rib.%20This%20was%20was%20shade%20under%204%20kilos,%203%20ribs%20from%20the%20sirloin%20end,%20my%20favourite%20bit,%20and%20well%20hung%20so%20showing%20a%20fair%20bit%20of%20dark%20colour%20on%20that%20end.%3C/p%3E%3Cp%3EScored,%20seasoned%20and%20ready%20for%20the%20oven.%20The%20butcher%20had%20sawed%20the%20ribs%20this%20time%20before%20I%20had%20a%20chance%20to%20tell%20him%20not%20to,%20as%20I%20usually%20prefer%20my%20beef%20unchined.%3C/p%3E%3Cp%3EI%20cooked%20it%20my%20usual%20way,%20something%20which%20I've%20perfected%20for%20my%20fan%20oven%20over%20the%20years,%20but%20I'll%20share%20it%20here%20with%20you%20in%20case%20it%20works%20for%20you%20too.%3C/p%3E%3Cp%3EBeef%20out%20of%20the%20fridge%20at%20least%201%20hour%20before%20cooking,%20preferably%20longer%20but%20depends%20just%20how%20large%20your%20piece%20of%20meat%20is.%3C/p%3E%3Cp%3EIf%20it's%20not%20room%20temperature%20to%20start%20then%20you've%20got%20a%20lot%20more%20heat%20to%20push%20into%20the%20meat,%20and%20this%20will%20affect%20how%20well%20it%20cooks%20deep%20into%20the%20piece%20you%20have.%3C/p%3E%3Cp%3EWell%20seasoned%20with%20plenty%20of%20salt%20and%20black%20pepper,%20and%20then%2020%20mins%20in%20a%20pre-heated%20fan%20oven%20at%20~210C%3C/p%3E%3Cp%3EThe%20hot%20initial%20cooking%20will%20start%20to%20turn%20that%20fat%20crispy%20and%20run%20off%20some%20of%20the%20thinner%20stuff%20into%20the%20pan%20ready%20for%20basting.%20Temp%20wise%20so%20long%20as%20it's%20more%20than%20200C%20it'll%20do%20the%20trick.%3C/p%3E%3Cp%3EOven%20down%20to%20150C,%20meat%20out%20and%20basted%20with%20the%20fat%20(removing%20some%20now%20for%20the%20roasties%20and/or%20yorkshires%20if%20there's%20plenty),%20then%20back%20in%20the%20oven%20again%20for%208%20minutes%20per%20500g.%3C/p%3E%3Cp%3EImportant%20here%20not%20to%20leave%20the%20oven%20open.%20My%20method%20leaves%20the%20oven%20to%20cool%20down%20to%20150C%20over%20time,%20whereas%20some%20other%20recipes%20will%20do%20a%20half%20hour%20initial%20cook.%20I%20often%20only%20ever%20baste%20the%20meat%20at%20this%20stage,%20which%20will%20give%20you%20crispier%20fat,%20though%20this%20may%20depend%20on%20your%20own%20oven.%3C/p%3E%3Cp%3EOut%20of%20the%20oven%20and%20under%20foil%20for%2030%20minutes%20to%20rest%20before%20carving.%3C/p%3E%3Cp%3EI%20guess%20most%20people%20are%20familiar%20with%20why%20you%20rest%20meat,%20but%20if%20you're%20not%20then%20please%20just%20try%20it.%20It's%20all%20to%20do%20with%20the%20way%20meat%20fibres%20tense%20up%20with%20heat,%20but%20rather%20than%20go%20into%20the%20science%20you're%20best%20off%20trying%20and%20then%20enjoying%20it%20yourself!%3C/p%3E%3Cp%3ESo%20that's%20my%20way%20with%20rib.%20It'll%20give%20you%20a%20pretty%20rare%20piece,%20but%20you%20can%20always%20give%20the%20more%20squeamish%20the%20end%20bits%20if%20necessary.%20Then%20it's%20(relatively)%20thickly%20cut,%20and%20this%20time%20served%20with%20yorkshires,%20buttered%20carrots,%20watercress%20and%20celeriac%20potatoes.%3C/p%3E%3Cp%3EPlates%20loaded%20ready%20to%20go%20on%20the%20table.%3C/p%3E%3Cp%3ESo%20what's%20with%20the%20potatoes?%20Well%20there's%20a%20bit%20of%20a%20story%20behind%20them.%20They%20started%20of%20as%20a%20potato%20and%20celeriac%20puree%20to%20go%20with%20the%20duck%20we%20were%20going%20to%20have%20the%20night%20before,%20two%20big%20breasts%20I'd%20bought%20that%20day%20from%20Tiverton%20pannier%20market%20from%20the%20folks%20who%20make%20Pennies%20Pates.%20We%20had%20a%20very%20elaborate%20meal%20planned%20which%20included%20the%20same%20beetroot%20ravioli%20we're%20having%20today,%20and%20duck%20which%20I'd%20intended%20to%20pan%20fry%20and%20then%20roast,%20and%20serve%20with%20a%20port,%20chicken%20stock%20and%20star%20anise%20reduction%20which%20I'd%20been%20experimenting%20with.%20It%20was%20halfway%20into%20all%20this%20mucking%20about,%20up%20to%20our%20ears%20in%20various%20cooking%20utensils%20and%20all%20sorts%20of%20pots%20bubbling%20and%20steaming%20away,%20that%20I%20opened%20the%20duck%20breasts%20and%20wondered%20what%20the%20funny%20smell%20was%20...%3C/p%3E%3Cp%3ESuffice%20to%20say%20they%20were%20very%20badly%20off,%20and%20a%20quick%20check%2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