This impressive rib of beef dish is easy to cook. Serve with roast spuds and Yorkshire puds for a delicious Sunday dinner.
- 2 bone rib of beef
- 1tbsp olive oil
Ensure that the joint is at room temperature well in advance of cooking. Preheat the oven to 250ºC/475ºF/gas mark 9.
Weigh the joint to calculate the cooking time: 12 mins per 500g for rare, 15 mins for medium and 20 mins for well done.
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.
Remove the joint and rest for 15-20 mins before carving.
Allowing the joint to rest after cooking lets the meat fibres relax and juices distribute evenly, making the joint moist and easy to carve.