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© Rother Valley Ltd. (t / a Rother Valley Farm)Registered office,Cawley Place, 15 Cawley Road, Chichester, PO19 1UZ. VAT no 946314909. Company reg. no. 6821282.

Telephone: 01730 821062

Recipe - Roast Rib of Beef

13 Dec 2017

 

Preparation time : Overnight

Cooking time : 2 hours 20 minutes to 4 hours 20 minutes

Serves : 6 (4 kg cut)

 

In the final run up to Christmas, we thought we would share a recipe for our most popular cut for the festive season and the grandest roasting joint of all - Rib of Beef!

 

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...

 

Recipe tweaked from Mike Robinson on Saturday Kitchen.

 

Ingredients

  • Fore rib beef (about 4 kgs/9 lbs), French trimmed, on the bone, chined

  • olive oil

  • salt

  • freshly cracked black pepper 

 

Method

  1. Preheat the oven to its highest setting.

  2. Rub the beef with the olive oil, salt and pepper all over.

  3. Put a heavy-based roasting tray on the hob and when hot, add the beef.

  4. Sear the beef quickly on all sides to colour and crisp the outside.

  5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.

  6. 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.

  7. 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.

  8. * Don't forget to save the beef dripping for gravy and Yorkshire puddings! *

  9. 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.

 

Order yours from our online store today, or if you have any questions, please don't hesitate to call our friendly team on 01730 821062 today!


*We recommend also using a meat thermometer as oven temperatures can vary wildly.

 

 

 

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