A well-marbled cut of beef providing a flavour packed joint when cooking. All our beef is locally sourced within the Three Dales
Cooking Instructions for Rib of Beef
Preparation
1. Remove from fridge: Take the rib of beef out of the fridge at least 30–60 minutes before cooking to bring it to room temperature.
2. Preheat your oven: Set your oven to 220°C (200°C fan)/450°F/Gas Mark 7.
3. Season: Pat the meat dry with kitchen paper. Rub the entire surface with olive oil, and generously season with salt and freshly ground black pepper. You can also add garlic, rosemary, or thyme for extra flavour.
Roasting
1. Initial high heat: Place the rib of beef in a roasting tray, bone side down if it’s bone-in. Roast for 20 minutes at the high temperature (220°C/450°F) to brown the outside and develop flavour.
2. Lower the temperature: After 20 minutes, reduce the oven temperature to 160°C (140°C fan)/325°F/Gas Mark 3. Continue roasting for the following times based on your desired level of doneness:
- Rare: 15 minutes per 500g
- Medium-Rare: 20 minutes per 500g
- Medium: 25 minutes per 500g
- Well-Done: 30 minutes per 500g
Example: For a 2kg rib of beef, roast for 40 minutes for rare, 50 minutes for medium-rare, or 60 minutes for medium.
3. Rest the meat: Once the rib of beef reaches your liking, remove it from the oven and let it rest, covered loosely with foil, for at least 15-20 minutes. This allows the juices to redistribute, making the meat tender and juicy.
Serve, Carve the beef across the grain into thick slices and serve with your choice of sides and sauces.
Enjoy your perfectly roasted rib of beef!