I have bought a beef rib roast for dinner tonight but I'm not 100% sure how to cook it. Should I sear it in a pan first and then roast! Should it it be a high temp, short time roast or long and slow! The roast is 1.3 kg. TIA recipe people!Claire:-)
esther-anne,
Jul 21, 11:34pm
Well I'm far from the most accomplished cook on this forum but we have lately been enjoying rolled rib roasts quite often.
I don't own a slow cooker so I slow-cook in the oven.Sear all over in a pan in a little oil, dripping whatever you have.Take your time with it, takes about 15 minutes to do it well.I rub in freshly ground black pepper but no salt.
I sear mine in the pot I intend cooking in - usually my cast iron casserole dish - but have also done a small piece in my bench oven in a small pottery casserole.I then add about a cup and a half of beef stock - into a 140 degree oven for about four hours.
The meat is melt in your mouth delicious (doesn't have the roasted flavour of course) and the gravy yummy -it needs seasoning and thickening but is truly delicious.
I guess this is what some would call a pot roast but I don't add veges whilst the meat is cooking - we like them cooked separately when the meat is ready.
No doubt there will be other suggestions - this is just what I have been doing with great results.
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