Recipe: Roast Rib of Beef
As temperatures drop and winter approaches, we thought we'd share a recipe for the grandest roasting joint of all - Rib of Beef!
Preparation time: Overnight
Cooking time: 2 hours 20 minutes to 4 hours 20 minutes (weight dependent)
Serves: 6 (4 kg cut)
This cut has plenty of fat marbled through it that not only adds flavour but keeps the meat tender during cooking. Find out how to roast Rib of Beef to succulent perfection below:
Rib of beef (about 4 kgs/9 lbs), French trimmed, on the bone, chined
Freshly cracked black pepper.
Preheat the oven to its highest setting.
Rub the beef with the olive oil, salt and pepper all over.
Put a heavy-based roasting tray on the hob and when hot, add the beef.
Sear the beef quickly on all sides to colour and crisp the outside.
Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
Reduce the heat to 190C/375F/Gas 5 and roast for 30 minutes per kilo for rare, 40 minutes per kilo for medium and 60 minutes per kilo for well done.
Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes.
*Don't forget to save the beef dripping for gravy and Yorkshire puddings!*
Serve with gravy, Yorkshire puddings and veg of your choice.
Although this recipe is specifically for "on the bone", we also offer this cut boned and rolled for easy carving.
*We recommend also using a meat thermometer as oven temperatures can vary wildly.