Help With Cooking Forerib Of Beef

[rockyracoon]

I have one that I'll be cooking tomorrow, it weighs 8.2 kg. Looking at guidelines it says to cook for around 6 hours. Does that seem about right to you?

Actually, as it's far too big for us, do you think it'll be easy to cut in half? Then I can freeze some.

[waterboatman]

That's about right rocky. Cutting it in half is fine, make sure the half you freeze is well sealed in an airtight container.
Obviously half the cooking time for the half you cook. Beef always cooks better slowly.

[rockyracoon]

Thanks Boaty. I'll see if my knives are up to cutting through it ;0)

[waterboatman]

You're welcome :o}
Sharp knives are essential!

[TonyV]

Apparently according to my chef (Jenny) we will seal our beef in hot pan then cook it slowly in oven. I like my beef just a little pink in the middle, but not bloody, Jen does it to perfection with the aid of a meat thermometer.