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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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

Preperation 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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