Beef
Roasting is a cooking method that uses dry heat, weather an
open flame, oven, or other heat sources.
Roasting usually causes caramelization of the surface of the
food, which is considered a flavour enhancement.
For roasting the food may be placed on a rack, in a roasting
pan, or to ensure even application of heat may be rotated on a spit rotisserie.
During oven roasting hot air circulates around the meat, cooking all sides
evenly.
There are several theories for roasting meat correctly; low
temperature cooking, high temperature cooking and combination of both .Each
methods can be used under the appropriate circumstances.
Temperature: low temperature oven 100 C. to 170 C. is best when cooking with
large cuts of meat ( example steamship roast which is a whole hip of beef
roast) The benefit of slow roasting an item
less moisture loss and more tender products .
Turkey, whole chicken, fowl or fish at high heat is better
at 200 C.or 225C. A higher temperature the water or juices inside the muscle is
lost at a higher rate and does not take as long to cook
Prime Rib
Roast (Standing Rib Roast)
Beef should be:
Dark in colour- meaning it has been hung well and is
mature
At thick covering of fat which adds flavour and to prevent
the meat from drying out while cooking
This layer of fat can be removed before serving so no need to worry too
much about excess fat. .
Marbling is small slivers of fat running through the flesh
which again adds flavour and prevents from drying out during cooking.
How much
should you buy (raw weigh) per person?
3 kg. Bone in should feed 6
2 kg boneless should feed 6
How long to
cook Roast Beef
Rare 12 minutes per 500 gr
Medium 14 minute per 500 gr
Well Done 16 minutes per 500 gr.
The above times are based on convection oven
Another way to work out the cooking is a meat thermometer
and push into the thickest part of the beef
60 C. Rare
70 C.medium
80 C. Well Done
Ingredients:
Prime Rib Roast (standing rib
roast), at room temperature (very important)
2 tablespoons butter,
room temperature
Method
Preheat the oven at
200 C.
1. Pat the room
–temperature standing rib roast dry towels or napkins .Smear the cut end of the
roast with butter so to seal it.
2. Do not salt the
outside of your roast, as salt draws out moisture from the meat while cooking.
Can use other spices rubs or seasonings of your choice not too much because
prime rib has his own flavor.
3. Place the roast in
a stainless – steel pan or other metal .Select a roasting pan that sides are high
enough to hold its juices to make gravy later. (I do not recommend using
non-stick pans as these pans yield fewer of the cooked-on bits that make test
of the gravy tasty or the au jus.) The rib bones are a natural rack n o need
for metal rack
4. Sear the Rib Roast
for 15 minutes or more at higher
temperature 220.C. them turn the oven to the lower temperature of 170 C. For
the rest of the cooking time .About every 25-to 30 minutes baste with the fat
accumulated in the roasting pan. Do Not Cover the roast
5. When roast is done
remove from oven, cover very loosely with aluminum foil, and let stand (rest)
for about 15 to 20 minutes. Do not skip the resting step cutting too early with
cause significant juice looses
