Roast rib of beef

Roast rib of beef

A fantastic recipe for delicious roast beef with roasted vegetables - the ultimate Sunday roast dish

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Ready in 2 hours 50 mins

Method

  1. Heat the oven to 220C/fan 200C/gas 7. Season the joint heavily with freshly ground black pepper and sea salt, rubbing it into the fat and flesh.
  2. Heat the beef dripping or olive oil in a roasting tin and sear the meat quickly on all sides, including the ends, until you get a nice dark brown colour then remove the meat and set aside.
  3. Make a bed of the carrots, parsnips, onions, garlic and thyme in the bottom of the roasting tin and sit the meat on top. Roast for 20 minutes then turn the oven down to 160C/fan 140C/gas 3 and continue to cook for 20 minutes per 450g for medium or 15 minutes per 450g for rare.
  4. Take the roast meat out of the tin, wrap it in foil and rest it on a plate for a good 30 minutes.
  5. To make gravy, put the roasting tin over a medium heat, tip in a bottle of good red wine, scraping the crunchy bits off the base of the tin. Bubble until reduced by at least half. Add the stock and the juices you have caught on the plate beneath the beef, then sieve to remove the veg.
Try

Choosing the meat

The most important thing is to buy quality meat. Make sure the beef you buy is a good dark red colour, not bright red, and has a nice marbling of fat.

Per serving

596 kcalories, protein 32.8g, carbohydrate 42g, fat 24.8 g, saturated fat 10g, fibre 13.3g, salt 1.07 g

Recipe from olive magazine, March 2005.

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Latest comments and suggestions

  • 03 February 2008

    Crafty Dragon commented on this recipe

    Used this for a smaller rib for two. Didn't have any parsnips but this was the most fantastic tasty beef I have had for a long time. We used the veg underneath for the gravy, mashing it into the gravy then staining it - wow!

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  • 07 July 2008

    lisa rated and commented on this recipe

    5 stars

    I have searched for a recipe for perfect roast beef and this is it.

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  • 03 August 2008

    vanobes commented on this recipe

    I couldn't afford the rib of beef so i did this with an ordinary joint, was absolutely lovely. Did it with the herby slashed potatoes and reverted my hubby from his favourite flavourless roasts that he makes, so that means I'm cooking every Sunday.........

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  • 29 October 2008

    Lacuna rated and commented on this recipe

    4 stars

    Did this as per the recipe except used green beans instead of parsnips. Tasted great and will be making again. I'd never cooked a roast beef before this.

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  • 13 February 2009

    k4y1 commented on this recipe

    herby slashed potatoes sound really good, if anyone knows where I can get the recipe please email to me k4y1@aol.com Thanks

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  • Binder photo ka

    20 September 2009

    ka commented on this recipe

    herby potatoes: thinly sliced raw potatoes and onions, mixed herbs, salt and pepper, olive oil. layer potatoes and onions in pre-oiled oven dish, start with potatoes. Between every layer of potatoes and onions season it with salt,pepper and herbs, drizzel oil. Do this with every layer and finnish with potatoes on top. sprinkel with salt and drizzel with oil. Put into pre-heated oven for about 40 min or till brown and crisp . Lovely.

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  • 27 September 2009

    Italiana commented on this recipe

    Purchased a 2kg rib of beef from my local village butcher yesterday and now scanning for a good recipe. Well I think I've found it and can't wait to get into the kitchen to start it.....must admit the herby roast potatoe do sound lush so will be making those to. Its 07:38am so a little too early to start it but will let you know how it went...just got to find a pudding now...any ideas?!....ciao for now.....

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  • 30 September 2009

    Italiana commented on this recipe

    Well ladies and gents I've followed the recipe to the letter and what can I say but.....it's heaven on a plate! The joint I bought from my local butcher was slightly more expensive than the better range in supermarkets but I've got to tell you that it was worth every penny and will certainly be cooking it again. Try it you won't be disappointed!

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  • 19 October 2009

    MalcolmAnn commented on this recipe

    We have decided to have this on Christmas day instead of the usual turkey etc. We have ordered an Aberdeen Angus forerib. We can't wait to try it.

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  • Today

    wildingarms commented on this recipe

    I used this recipe to cook a rare breed longhorn rib joint, it was out of this world. I also did the herby spuds whick were a nice change. well worth the money and the effort, have now decided to always use the better cuts of meat, just have them less often.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Ready in 2 hours 50 mins

Ingredients

  • 3kg beef rib, on the bone
  • beef dripping or olive oil
  • 6 chopped carrots
  • 6 chopped parsnips
  • 2 onions , cut into quarters
  • 1 garlic bulb, cut in half
  • a couple of large sprigs thyme
  • 1 bottle red wine
  • 500ml beef stock , powder, cubes or fresh
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Per serving

596 kcalories, protein 32.8g, carbohydrate 42g, fat 24.8 g, saturated fat 10g, fibre 13.3g, salt 1.07 g

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