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Roast Beef for Christmas


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Here in the UK, turkey is the traditional Christmas lunch, but I like Roast Beef instead!

 

I got a rather nice 3Kg (6.6lb) rib roast from my butcher. I believe you lot over the pond would call it prime rib. This is expensive here, so it's a bit of a luxury, but then again it is Christmas. I salted it well with sea salt 48 hours before to give the salt time to draw moisture out of the meat and then reabsorb it back in. Then a little more salt and pepper prior to cooking it.

 

It went on the Kamado at 110C (230F) and took about 4 hours to reach 49.5C (121F) at which point I pulled it and left it to rest under some foil for about 90 minutes.

 

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Perfect temperature control using the Fireboard 2. Once I pulled it, the internal temperature rose to a maximum of 56.7C (134F) to end up between rare and medium rare.

 

Then I let the Kamado gain temperature until it hit around 425C (800F) and then gave the meat 8 minutes to sear it off.

 

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Served of course with the traditional British accompaniment of Yorkshire Puddings, roast potatoes, horseradish and the rest of the trimmings...

 

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Damn, it was good! And we still have enough left for roast beef sandwiches later today.

Happy belated Christmas everyone!

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