Saturday, December 27, 2008

Rib roast

This was the centrepiece of our Christmas dinner this year (along with some slightly dry pheasants and some onion and goats' cheese tarts). I've never cooked a rib roast before, so I was a little unsure about the cooking times. The usual web searches produced some conflicting advice, and in the end for our 12-lb standing rib roast I rubbed it in plenty of salt and pepper and cooked it for 30 minutes at 220oC, then for another 2.5 hours at 170oC, then removed it from the oven and left it to stand, covered with foil, for half an hour before carving. The result was pretty good, but was a little less pink than I would ideally have liked, and convinced me that I should buy a meat thermometer for next year.

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