Which joint for roast beef?

(11 Posts)
BlingLoving Sat 24-Nov-12 21:13:39

If you do bone in rib, how does it impact cooking time? I did beef for first time recently and did topside. Lovely but u think rib would be better but not sure about timing.

cazboldy Wed 21-Nov-12 09:34:10

Silverside is my favourite

Rib roast for me, so tasty and easy to have pink bits and well done bits. Mmmm!

DorsetKnob Wed 21-Nov-12 09:29:11

Rib is first choice, sirloin second for me.

Myneaux Wed 21-Nov-12 09:04:17

thank you all - rolled rib or sirloin it is !

Lilymaid Tue 20-Nov-12 16:37:44

Sirloin - but it is expensive. Good flavour and should be tender. Rib would be my second choice after that (but tends to have more fat). You would probably want it rolled if you are worried about carving. Topside would be lean but flavour isn't always great.

I would see if you can get a rolled Rib of beef (I got some for Jimmy's farm online) we had one last year and have got another one for this Christmas.

If you go for rolled rib then you don't have to worry about bones.

Myneaux Tue 20-Nov-12 16:16:41

I do like the traditional roast and dont mind leftovers either (mm hot beef and mustard sandwich sounds like a great boxing day lunch).

How easy is it to carve a 2-3 bone rib....do you just aim between the bones iyswim? MIL coming so dont want to look like an amateur

Will I need a proper carving knife? (tend to just hack at the roast chicken with a bread knife !)

thanks for the help

nemno Tue 20-Nov-12 15:51:11

If you like the traditional, a bit pink in the middle, roast then I'd go for on-the -bone rib. Unless you really don't want leftovers (mmm cold cuts or cottage pie etc) I'd go for a 2 or even 3 rib size, you can cut the bones off easily after cooking to make carving easier.

Alternatively for excellent flavour, easy long, slow cooking and cheapness I'd pick brisket. You have to trust your butcher though not to hide too much fat inside the roll (some is essential).

TheArmadillo Tue 20-Nov-12 15:41:54

fillet of beef will be your best bet - very expensive but lean, cooks quick (careful not to overcook) and no bone/fatty bits so easy to carve.

Rib of beef is my favourite. Still reasonably expensive, fattier (though not hugely fatty) but that gives it more flavour. A one rib joint would be plenty for 3 adults + toddler and only 1 large bone still means easy to carve or I think you can buy them off the bone if you really want.

Myneaux Tue 20-Nov-12 15:01:03

Hi everyone

really silly question...Im doing Roast beef for christmas dinner as we have all finally agreed that we hate bloody turkey. The thing is that despite being a reasonable cook I dont really ever cook any roasts apart from chicken so I havent got a clue what to get.

There will be 3 adults and a toddler so I dont need a massive joint but am concerned that a small one will dry up...dont mind spending a bit more as I want it to be special

Ideally it needs to be easy to carve too as I am clueless...and I dont like really fatty meat.

what do you recommend?

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