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Beef Rib Roast

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For a special meal with friends and family, nothing is more inviting than a classic Beef Rib Roast, served with Crispy Roast Potatoes and your favourite gravy.

Ingredients

Instructions

  1. Place the meat on a large plate or tray, and let it come to room temperature. This should take about 30-60 minutes, depending on the size of your meat and the temperature in your kitchen.
  2. Season the meat all over generously with sea salt and freshly cracked black pepper.
  3. Preheat the oven to 220°C/428°F (without fan).
  4. If you have a large roasting pan which is also suitable to use on the stove, place this on the stove over medium-high heat. Otherwise, use a large saucepan.
  5. Add the oil to the pan.
  6. Sear the meat on all sides until it has browned and caramelised nicely.
  7. Remove the meat to a large plate or tray to let it rest while you prepare the next few steps.
  8. Remove the roasting pan from the stove.
  9. Place the onions in a single layer on the bottom of the roasting pan.
  10. Sprinkle over a few sprigs of rosemary.
  11. Place the meat on top of the onions and rosemary.
  12. If you have an oven-safe meat thermometer (such as an oven-proof digital meat thermometer), insert the needle into the centre of the meat.
  13. Place the roasting pan on the middle rack of the oven.
  14. Roast the meat until it is cooked to your liking. If you like your meat cooked medium, this should take approximately 45 minutes per kilo/20 minutes per pound, and the temperature reading should be around 55°C/131°F. As the meat rests, it will continue to cook from the residual heat and gradually reach 60°C/140°F. If you like your meat cooked rare or well-done, please see the table below.
  15. Let the meat rest on a wooden board before carving. This will allow all of the juices to flow back to the centre of the meat, which will make the meat more tender and moist. Ideally, you should let the meat rest for half the cooking time, but I think 30 minutes is generally good enough. You can wrap the meat in foil during the resting time to help keep the meat warm.
  16. To carve, I find it easiest to slice each rib off the rack, carefully remove the bone, and then slice the meat against the grain into slices (thick or thin, as you prefer).
  17. Reserve any meat juices from carving or resting the meat, and add this to your gravy, such as Jamie Oliver’s Get Ahead Gravy.

Kitchen Notes

COOKING TIMES & INTERNAL TEMPERATURES FOR ROAST BEEF ON THE BONE
Aim to stop cooking the meat at 5°C/40°F less than the following stated temperatures. This is because the meat will continue to cook as it rests.
* Rare: 35 mins per kg/15 mins per lb, 50°C/122°F
* Medium: 45 mins per kg/20 mins per lb, 60°C/140°F
* Well Done: 70 mins per kg/30 mins per lb, 70°C/158°F

VARIATIONS
* Just before roasting, generously sprinkle the surface of the meat with lots of freshly cracked black pepper.
* Just before roasting, spread a thin layer of Dijon mustard over the top surface of the beef, followed by lots of freshly cracked black pepper.

OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

View the recipe online: https://eatlittlebird.com/classic-beef-rib-roast/