Now this is a real treat: not just any old roast beef but the king of beef joints. Rib of beef. If you want the beefiest flavour and the most tender meat, this is the one for you. Read on for my roast rib of beef recipe.
There are two schools of thought with this tasty cut. Either low and slow or fast and hot. I’m describing the fast method here.
If you like your meat juicy then this quick roast rib of beef recipe benefits this beef joint, giving the outside a tasty crust and leaving the inside blushing and tender. The meat will be packed with dense, beefy flavours.
How long do you roast a rib of beef for?
Here’s some cooking times you can use as a guide, but for best results use a meat thermometer to check the internal temperature. It’s the only way to be absolutely sure as each piece of meat is different, with thick parts and thin parts. Don’t be tempted to slice into the beef to check, as the meat juices you have fought so hard to preserve will leak and dry it out.
The idea that you weigh the beef and then do some multiplication is outdated. A probe thermometer is the perfect way. If you don’t have one, meat thermometers are really cheap and well worth the investment. Here’s one that’s only £2 at the time of writing. They’re useful for sweet and savoury recipes. I use them for testing how set a cheesecake or custard tart is for example. And you’ll never serve pink chicken again.
Top rump roast beef cooking times
Based on a 1.75kg joint of beef (about 1 bone):
Preheat the oven to 240°C. Once the oven’s warmed up (at least 20 minutes) put the meat in. After 10 minutes, turn the oven down to 180°C. Below times are only a guide. Use the internal temperature to be absolutely sure.
Roast for:
Rare – 40 mins (temperature when probed 48 – 55°C)
Medium – 50 mins (60 – 65°C)
Well done – 60 mins (70 – 75°C)
Based on a 2.5kg joint of beef (about 2 bones):
Preheat the oven to 240°C. Once the oven’s warmed up (at least 20 minutes) put the meat in. After 10 minutes, turn the oven down to 180°C. Below times are only a guide. Use the internal temperature to be absolutely sure.
Roast for:
Rare – 45 mins (48 – 55°C)
Medium – 60 mins (60 – 65°C)
Well done – 80 mins (70 – 75°C)
Adjust according to your joint. If you want a 1kg joint at medium rare, test the beef between 50 minutes and 1 hour into cooking. The temperature will be your key guide all the time.
One of the most important things in roasting any meat is to allow the joint to rest after cooking. Leaving alone, well covered for at least 30 minutes allows the meat to relax and juice to redistribute throughout the beef. You’ll be left with very tender and very tasty meat. Don’t worry about it getting cold, cover with foil and a spare tea towel while it rests. Lashings of hot gravy will help.
Your flavourings are up to you. I like to keep it simple, but a neat trick is to use oyster sauce. It’s salty savouriness boosts the beef with layers of umami. Give it a try!
Looking for things to serve with it?
roast rib of beef recipe
Ingredients
- 1.75 kg rib of beef (about 1 bone)
- olive oil
- 1 tablespoon chopped rosemary
- 1 tablespoon oyster sauce
- 1 teaspoon English mustard
Instructions
- Get the meat out of the fridge at least 30 minutes before cooking. Preheat the oven to 240C or as high as it will go.
- Combine the baste ingredients with a large pinch of sea salt and enough olive oil to make a spreadable paste. Baste the meat generously, transfer to a baking tray and roast as per the instructions above.
- Allow to rest for at least 30 minutes before carving and serving.
