Comments on: Forerib of beef, roasted with beetroot http://www.them-apples.co.uk/2009/11/forerib-of-beef-roasted-with-beetroot/ food and cooking in Saltaire, Yorkshire Thu, 09 Feb 2012 00:03:40 +0000 hourly 1 By: Margarethttp://www.them-apples.co.uk/2009/11/forerib-of-beef-roasted-with-beetroot/comment-page-1/#comment-254 Margaret Sun, 04 Apr 2010 18:30:49 +0000 http://69.89.31.168/~themappl/2009/11/forerib-of-beef-roasted-with-beetroot.html#comment-254 I have always been more than delighted with Abel & Cole meat. There is nothing quite like a forerib of beef on the bone - wonderful. I have always been more than delighted with Abel & Cole meat.
There is nothing quite like a forerib of beef on the bone – wonderful.

]]> By: Valley Writerhttp://www.them-apples.co.uk/2009/11/forerib-of-beef-roasted-with-beetroot/comment-page-1/#comment-253 Valley Writer Sun, 04 Apr 2010 18:30:26 +0000 http://69.89.31.168/~themappl/2009/11/forerib-of-beef-roasted-with-beetroot.html#comment-253 Great story and yummy looking dish! Great story and yummy looking dish!

]]> By: penny aka jeroxiehttp://www.them-apples.co.uk/2009/11/forerib-of-beef-roasted-with-beetroot/comment-page-1/#comment-252 penny aka jeroxie Sun, 04 Apr 2010 18:30:11 +0000 http://69.89.31.168/~themappl/2009/11/forerib-of-beef-roasted-with-beetroot.html#comment-252 Good produce do not require too much to taste good. And certainly agree that more is the way to go Good produce do not require too much to taste good. And certainly agree that more is the way to go

]]> By: richhttp://www.them-apples.co.uk/2009/11/forerib-of-beef-roasted-with-beetroot/comment-page-1/#comment-251 rich Sun, 04 Apr 2010 18:29:52 +0000 http://69.89.31.168/~themappl/2009/11/forerib-of-beef-roasted-with-beetroot.html#comment-251 Phil - I need to get a meat thermometer... My local butcher, Binns in Saltaire, regularly has some superb beef in, equal to this A&C cut. They have their own farm up near Bolton Abbey, and seem to be farming a lot of Aberdeen Angus at the moment. It's absolutely wonderful beef. Let me know which butcher in Pudsey you use...always on the lookout for new suppliers! Kavey - I really like A&C's meat. It's onsistently good quality. Dining with Batali - thanks! Get that joint defrosted...it'll be perfect with some beetroot. Wasabi Prime - thanks. Do try the forerib - it's a stunning cut. Phil – I need to get a meat thermometer… My local butcher, Binns in Saltaire, regularly has some superb beef in, equal to this A&C cut. They have their own farm up near Bolton Abbey, and seem to be farming a lot of Aberdeen Angus at the moment. It's absolutely wonderful beef.

Let me know which butcher in Pudsey you use…always on the lookout for new suppliers!

Kavey – I really like A&C's meat. It's onsistently good quality.

Dining with Batali – thanks! Get that joint defrosted…it'll be perfect with some beetroot.

Wasabi Prime – thanks. Do try the forerib – it's a stunning cut.

]]> By: phildean1http://www.them-apples.co.uk/2009/11/forerib-of-beef-roasted-with-beetroot/comment-page-1/#comment-250 phildean1 Sun, 04 Apr 2010 18:29:33 +0000 http://69.89.31.168/~themappl/2009/11/forerib-of-beef-roasted-with-beetroot.html#comment-250 Fantastic - rib is my cut of choice too and I follow religiously Hugh's advice on cooking it. It never fails - the half hour blast of heat then the steady finish delivers perfect results every time. I have found the addition of a meat thermometer in the process helps deliver absolute accuracy for the beef perfectionist! I should try Abel and Cole - we have a great local butcher in Pudsey who hangs his beef for 4 weeks and it is absolutely beautiful. I have hung it for up to 6 weeks and it actually gets better (although whiffs a bit on the outside). Joy. Fantastic – rib is my cut of choice too and I follow religiously Hugh's advice on cooking it. It never fails – the half hour blast of heat then the steady finish delivers perfect results every time. I have found the addition of a meat thermometer in the process helps deliver absolute accuracy for the beef perfectionist!

I should try Abel and Cole – we have a great local butcher in Pudsey who hangs his beef for 4 weeks and it is absolutely beautiful. I have hung it for up to 6 weeks and it actually gets better (although whiffs a bit on the outside). Joy.

]]> By: wasabi primehttp://www.them-apples.co.uk/2009/11/forerib-of-beef-roasted-with-beetroot/comment-page-1/#comment-249 wasabi prime Sun, 04 Apr 2010 18:29:11 +0000 http://69.89.31.168/~themappl/2009/11/forerib-of-beef-roasted-with-beetroot.html#comment-249 Lovely and informed post; it's good to hear about the particular cuts of meat and why they make for good eats. Lovely and informed post; it's good to hear about the particular cuts of meat and why they make for good eats.

]]> By: DINING WITH BATALIhttp://www.them-apples.co.uk/2009/11/forerib-of-beef-roasted-with-beetroot/comment-page-1/#comment-248 DINING WITH BATALI Sun, 04 Apr 2010 18:28:48 +0000 http://69.89.31.168/~themappl/2009/11/forerib-of-beef-roasted-with-beetroot.html#comment-248 First of all..love your stories ----and wow, this dish makes me want to start defrosting my beef in the back freezer and copy this ...Thanks! First of all..love your stories —-and wow, this dish makes me want to start defrosting my beef in the back freezer and copy this …Thanks!

]]> By: Kaveyhttp://www.them-apples.co.uk/2009/11/forerib-of-beef-roasted-with-beetroot/comment-page-1/#comment-247 Kavey Sun, 04 Apr 2010 18:28:26 +0000 http://69.89.31.168/~themappl/2009/11/forerib-of-beef-roasted-with-beetroot.html#comment-247 I too have tried some wonderful Abel & Cole meat, including rib of beef. Agree it's the most wonderful cut, so full of flavour and lots of fat to keep the meat juicy! I too have tried some wonderful Abel & Cole meat, including rib of beef. Agree it's the most wonderful cut, so full of flavour and lots of fat to keep the meat juicy!

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