There is nothing nicer for a Sunday roast than a nice rib of beef on the bone. In this post, I’ll share my recipe for cooking the perfect roast rib of beef on the bone.
I’m a big fan of Sunday dinners, nothing beats a nice piece of chicken, ham or beef along with roast potatoes and all the trimmings. One of my favourites is roast rib of beef on the bone.
The cut of meat is really important, I always go to my local butcher and get a nice cut off him. If you’re unsure of the size of meat you need, your butcher will be able to advise on how much you need. Rib of beef isn’t cheap, so I’m always cautious when I cook it that I do not over do it. I guess it depends on how you like your meat cooked, I really enjoy a rare piece of steak so I do my rib of been in the same fashion. There is nothing worse than over cooking this cut of meat because if you do, it turns to rubber.
Here are the steps I take to make a perfect roast rib of beef on the bone for Sunday dinner. Some of the tips for roasting rib of beef I’ve picked up along the way are as follows:
- Never cook the meat straight out of the fridge, you need to let it come up to room temperature. If you cook the beef while the inside of the meat is still very cold, it won’t cook as evenly or as nicely
- Remember that you can always cook a rare piece of meat further but you can’t undo a well done piece! Basically, don’t over cook!
- Rest the beef after you’ve taken it out of the oven – Do not go carving it straight away! Letting it rest allows the moisture to stay inside the meat to add flavour
- If you don’t have one already, make sure you have a good sharp knife for carving. There is nothing worse than trying to cut a piece of meat with a blunt knife.
- Roast Rib of Beef on the Bone
- 2 x Whole Bulbs of Garlic
- 1 x Large Onion
- Salt and Pepper
- Olive oil
- Preheat your oven to the maximum temperature – 235 degrees
- The night before or a few hours before you intend to cook, rub salt on the rib of beef to dry out some of the moisture
- Take out the cut of meat a good 3 to 4 hours before cooking so you have it at room temperature.
- Rub oil, salt, pepper, thyme and garlic onto the piece of meat
- Chop up the onion roughly and place at the bottom of your roasting tin
- Put the beef into the oven for 20 minutes at the highest temperature. This will help to seal the outside
- Reduce the temperature after 20 minutes to 170 degrees and cook for 40 minutes for rare, 50 minutes for medium rare.
- Rest the meat for at least 20 minutes before serving
If you are going to make a roast rib of beef, why not try and make homemade Yorkshire puddings too! They are delicious and really simple to make. Click above for my recipe and instructions!