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.
Top tip for making Roast rib of beef
Allowing the joint to rest after cooking lets the meat fibres relax and juices distribute evenly, making the joint moist and easy to carve.