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Rib
roast is the shoulder quarter of the carcase and consists of a number of different
cuts. It is a well exercised part of the animal and for this reason these
cuts are tough so are suitable for pot roasting and casseroling. Slow cooking
is recommended as in braising or pot roasting, superb for stews casseroles
and pies.
Cooking time:
Rare = 20 minures per 450g/1/2kg (1lb) plus 20 mins
Medium = 25 mins per 450g/1/2kg (1lb) plus 25 mins
Well done = 30 mins per 450g/1/2kg (1lb) plus 30 mins
Temperature: gas mark 4-5, 180oc, 350of
Recipes:
Glazed Roast Rib of Beef (recipe supplied by The British Limousin Society)
Rib of Beef with Mustard & Thyme Yorkshire Puddings & Red Wine Gravy
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