Most meat-eaters who know their way around a kitchen love cooking steak, but the adjacent rib meat often renders them less gung-ho at the grill. If you worry that the tougher tissues of the beef ...

The secret to mouthwatering beef ribs is to cook them the right way. Wilderness Cooking's master chef Tavakkul is showing you ...

Forerib is sold on the bone, or off the bone and rolled (most chefs prefer to roast it on the bone as the bones impart flavour to the meat during cooking ... the number of ribs you want.

Weigh the joint and calculate the cooking time (see below ... the thermometer is not touching a bone when you are testing. Beef is rare at an internal temperature of 60°C/140°F.

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The beef is flavorful enough on its own, so be light-handed with any bold seasonings and cook it no more than medium. Food & Wine's guide to prime rib has recipes to satisfy every diner.

“You can serve the ribs whole or shred the meat ... oven just as you’re taking out the beef, increasing the temperature to 200C/180C fan/gas 6, and cook for 8 mins or until the kale is crispy ...

Even for the seasoned cook it can be a bit of a juggle with ... Place fresh thyme in a roasting dish, sit beef on, ribs down, and place in the oven to roast for 15 minutes. Reduce the temperature ...

Push the boat out and make your own Yorkshire puddings and gravy. To find exact roast beef cooking times use our handy roast calculator. For the Yorkshire puddings, put the flour in a bowl ...