Roast rib of beef

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olive magazine

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Recipe by olive magazine

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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.

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

Latest comments and suggestions

• Crafty Dragon

  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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• lisa

  07 July 2008

  lisa rated and commented on this recipe

  

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

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• vanobes

  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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• Lacuna

  29 October 2008

  Lacuna rated and commented on this recipe

  

  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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• k4y1

  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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• 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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• Italiana

  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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• Italiana

  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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• MalcolmAnn

  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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• wildingarms

  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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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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Difficulty and servings

Serves 6

Preparation and cooking times

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

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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