Cooking a forerib of beef can be a rewarding experience, offering a succulent, tasty result that's perfect for special occasions or an indulgent Sunday lunch. Here's a basic guide:
- Remove the forerib from the refrigerator at least an hour before cooking to allow it to come to room temperature.
- Preheat your oven to 240°C (220°C for fan ovens).
- Rub the forerib generously with sea salt and freshly ground black pepper. You can also add a drizzle of olive oil to help the seasoning stick.
- Optionally, you can insert garlic cloves and sprigs of rosemary and/or thyme between the ribs for added flavour.
- Place the forerib in a roasting tin, bone-side down, and put it into the preheated oven for 20-25 minutes. This initial high heat will help form a delicious crust.
- After the initial sear, reduce the oven temperature to 190°C (170°C for fan ovens).
- Roast for approximately 15-20 minutes per 500g for medium-rare, adjusting time for your preferred doneness.
- Use a meat thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 55-60°C.
- Once the roast reaches your desired internal temperature, remove it from the oven.
- Cover it loosely with aluminium foil and let it rest for at least 20 minutes. Resting allows the juices to redistribute, resulting in a more tender and juicy roast.
- After resting, carve the roast between the ribs for serving.
Remember, the above is a guide and cooking times may vary based on the specific size and shape of your forerib, as well as your oven's peculiarities. Always use a meat thermometer for the most accurate results. Enjoy this premium cut!