Search

Roast rib of beef

(4 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Rib of beef_Donald Russell
Rib of beef_Donald Russell
  • Serves: 6-9

  • Skill level: Easy peasy

This impressive rib of beef dish is easy to cook. Serve with roast spuds and Yorkshire puds for a delicious Sunday dinner.

Ingredients

  • 2 bone rib of beef
  • 1tbsp olive oil
  • Salt

Allowing the joint to rest after cooking lets the meat fibres relax and juices distribute evenly, making the joint moist and easy to carve.

Method

  1. Ensure that the joint is at room temperature well in advance of cooking. Preheat the oven to 250ºC/475ºF/gas mark 9.
  2. Weigh the joint to calculate the cooking time: 12 mins per 500g for rare, 15 mins for medium and 20 mins for well done.
  3. Rub the joint all over with oil then with salt. Place the meat on a rack in a roasting tin in the oven and cook for 15 mins. Turn the oven down to 190ºC/375ºF/gas mark 5.
  4. Remove the joint and rest for 15-20 mins before carving.

www.donaldrussell.com

Your rating

Average rating

  • 4
(4 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99