I have never been able to roast beef successfully without covering it Neven, thank you so much for this video, I shall look forward to trying again this weekend. Carving would be the next trick, to make it look like a restaurant dish! Watching your videos has inspired me to create a whole new menu for my husband and I 😁
Thanks Neven for the time and effort you put into making this video. Very helpful and it turned out really nice here on Christmas Eve, thanks to your guidance.
No way that would feed 5 people. 4 with lots of vegetables. Maybe 2 people with 3 children 🤔 5 people would be hungry. I would put roast potatoes with it. Yorkshire pudding. 😋
The reason is that the Chefs are using different Pans. Gordon would have probably been using a stainless steel one. The meat will initially stick to a stainless pan, then after a couple of minutes of getting very hot, it will break-free all on its own. If you push it around before then, tiny bits will tare of and remain stuck to the pan. Whereas these newer super non stick and ceramic type pans don't suffer from that. They are however more delicate and wouldn't stand up to the abuse or heavy use in a professional kitchen. Can't say one is better, you just pays the money and takes ya pick.
I have never been able to roast beef successfully without covering it Neven, thank you so much for this video, I shall look forward to trying again this weekend. Carving would be the next trick, to make it look like a restaurant dish! Watching your videos has inspired me to create a whole new menu for my husband and I 😁
Thanks Neven for the time and effort you put into making this video. Very helpful and it turned out really nice here on Christmas Eve, thanks to your guidance.
No way that would feed 5 people. 4 with lots of vegetables. Maybe 2 people with 3 children 🤔 5 people would be hungry. I would put roast potatoes with it. Yorkshire pudding. 😋
I can eat whole meat myself
Great video got good tips
That beef looks so good
Like his recipe.
I like his recipes.
Loved that joke about 10 people
Irish beef is very nice.
Need the back door open for this. 😂
How long should a roasted bone-in rib of beef joint of this quality and size be left to rest under tin foil, please? thanks a lot
Using the water underneath makes a big difference.
Gordon Ramsay says to get a nice colour dont move beef around so l dont.
The reason is that the Chefs are using different Pans. Gordon would have probably been using a stainless steel one. The meat will initially stick to a stainless pan, then after a couple of minutes of getting very hot, it will break-free all on its own. If you push it around before then, tiny bits will tare of and remain stuck to the pan. Whereas these newer super non stick and ceramic type pans don't suffer from that. They are however more delicate and wouldn't stand up to the abuse or heavy use in a professional kitchen. Can't say one is better, you just pays the money and takes ya pick.
No Gordon Ramsay uses non stick pans like most people stainless steel is something of the past l find his recipes very successful.
I cook beef like that but seal the meat with tin foil it acts as a sauna so meat is very moist so l will continue to cover it .
didnt even cut it open
Hi, Was that 200 c or 200 fan ? kind regards Jen and Paul.
200 fan , so put it up to 220°C initially then turn it down.