Warning: in_array() expects parameter 2 to be array, int given in /home/customer/www/love2bbq.co.uk/public_html/wp-content/plugins/disclosure-for-amazon-affiliate/index.php on line 274
I have some Amazon Affiliate links on the website where I earn a small amount of commission. I have tried to keep ads off the site and these Amazon links help pay for the upkeep of the website.
60 Day Aged Aberdeen Beef Fore Rib
This Beef Fore Rib came from my local butcher, The Caversham Butcher. They have gone through a transformation over the past 18 months, now supply a vast range of meats, highlighting the providence of the meat, and also bringing a higher quality cut to the high street.
I have been eyeing up these Beef Fore Rib’s for some time and decided this weekend it was time to try one.
Preparation and Cook
As always I removed the Beef Fore Rib from the fridge about 1 hour before I wanted to start cooking. I decided I was going to put a salt and pepper mix on the beef, so I put a very thin coating of yellow mustard on the beef, and then sprinkled over the salt and pepper, leaving to sit in the kitchen for an hour.
Whilst the meat was resting, I did all the other prep for my Potatoes, Yorkshire Puddings and Carrots.
My original plan was to use the rotisserie for this cook but I decided against it. Instead, I decided I would sear the beef in the cast-iron pan and then cook it indirectly at around 170°C. I used my Char-Broil gasser to seal the meat and then switched over to the Weber GBS.
To seal the Beef Fore Rib, I bought the cast-iron pan up to around 320°C and cooked for 2-3 minutes on each side. I then switched to the Weber and placed an Olive Wood Chunk to add a little more smokiness.
Now for the Gravy
Whilst the Beef Fore Rib was cooking I prepared the gravy. I had already scooped the bone marrow into a foil tray that sat underneath the beef in the Weber. I mixed the rest of the ingredients together and then when I took the meat off I removed the melted bone marrow and beef fat and added to the gravy mix, slowly bringing to a simmer.
The quality of the meat from the butcher was fantastic. The cook was quicker than I planned which meant I rested the meat for longer than I have planned as I needed to get the rest of the dinner ready. This meant it was a little more well-done than I was aiming for. I took the meat to an internal temperature of around 52-55°C before removing, wrapping in foil and resting.
I also think I over seasoned the beef. It was quite peppery, so I need to reign that back a little next time.
Overall, this was a lovely dinner, with a lovely piece of meat finished off with some superb tasting gravy.
Beef Fore Rib
Beef Fore Rib
- 1 kg Beef Fore Rib
- 1 tbsp Kosher Salt
- 1 tbsp Organic Black Pepper Mix
- 1 tbsp Yellow Mustard
- 1 tbsp Rapeseed Oil
Bone Marrow Gravy
- 2 tbsp Bone Marrow (appox.)
- 2 tbsp Butter
- 2 tbsp Flour
- 2 Beef Oxo Cubes
- 400 ml Boiling Water
- 1 tsp Balsamic Vinegar
- 1 tsp Worcester Sauce
- Take the Salt and Pepper and mix together. I mixed 1 part salt to 2 parts pepper in a sprinkler spice jar, although as mentioned above I did think this was a bit peppery. Not all of the mixture got used. I added a think coating of the mustard to the beef, to help the salt and pepper adhere, and then put to one side.
- I got my Char-Broil Gas to a high temp and then placed the Lodge Cast-iron pan on it with a little Rapeseed Oil. Using a laser thermometer I got the pan to around 320°C, before searing the beef for 2-3 minutes on each side.
- I had prepped my Weber Kettle for an indirect cook, and once I had seared the beef I placed on the indirect part of the BBQ, adding an Olive Wood Chunk for some extra smokiness.
- Whilst the beef was cooking I prepped the gravy. Start by melting the butter over a medium heat. Add the flour, and mix until the flour is dissolved. Now add the 2 beef Oxo cubes and stir in before slowly adding 400ml of boiling water (directly from the kettle). Mix well and bring to a gentle simmer, then add the Balsamic and Worcester sauce and stir in well. Reduce to a medium heat, and occasionally stir.Tip: you can add some salt and pepper to taste but I would wait until after you have added the bone marrow and beef fat.
- Keep checking your meat depending on how well done you would like it. I removed mine at 52-55°C. There was a variance in the temperature throughout the meat. I was quite surprised at how quickly this cooked so had to wrap for longer than planned which took it beyond the ‘doneness’ I was looking for. I wrapped in foil and put it to one side.
- The bone marrow had melted and mixed with the fat dripping from the meat. I removed this from the BBQ and added to my gravy mix, again bringing it back to a simmer and stirring well before reducing the heat again. Taste the gravy and decide if you need to add any seasoning.
- Unwrap the meat, slice, and serve with all the trimmings, finishing off with the lovely rich bone marrow gravy.