I cooked a single rib on the bone this way last night. Bang on. The only slightly modification was to melt a knob of butter on the steak as it went in the oven which lends even more richness to the maillard effect crust.
As you say, home made chips and creamed horseradish and maybe a Rioja or Tuscan red! Btw I cooked its twin rib I bought a double and halved it a couple of days before, using sous vide then adding the crust at the end in a pan. Tender, yes, but lacking that roast beefy flavour on the outside and almost gelatinous on the inside. A useful experiment for me. I am glad that went well — these are not cheap cuts. For your butter, you might also try using a compound butter with garlic and herbs in it.
Another standard stunt in our kitchen is to lob in a branch of lovage to flavour the pan juices. We grow a lot of it every year, and it is superb with beef. The juices will leak out and the meat will dry.
That does not happen. Meat is completely porous and releases fluid anyway. One, poxy meat thermometer makes absolutely no difference. This site uses Akismet to reduce spam. Learn how your comment data is processed. Angus beef cattle. DoubleClick Digital Marketing DDM is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns. Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.
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