Roast rib of beef

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• 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

  21 November 2009

  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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• Mulletneck

  02 February 2010

  Mulletneck rated this recipe

  

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• Jennahead

  11 April 2010

  Jennahead rated and commented on this recipe

  

  I've never made a roast before and I'm so glad that I chose this recipe! My boyfriend and I loved it, you could taste all the wonderful flavours. Thumbs up!

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• dragonma5306

  02 August 2010

  dragonma5306 rated and commented on this recipe

  

  Wow, this was delicious. Used some local beef (a large, double rib) and cooked for 20 mins per 450g (1lb) plus another 25 mins. Followed the recipe for the gravy, but just used up bits of veg I had in the fridge: carrots, celery, onion and garlic as well as the thyme. Making real gravy normally scares me, but this was fabulous and dead easy. Rather expensive to do every week, but perfect for a special lunch. Highly recommended!

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• Laur

  11 August 2010

  Laur commented on this recipe

  I don't eat beef but this was reduced from £26 to £15 at the supermarket, and I didnt know what how to cook it. Followed the timings for this recipe. Had 2.6kgs of beef ribs. I did not brown or use any vegetables. I cut several large fairly deep holes on most sides, and shook in some schwartz beef seasoning, and when i ran out with some of their chicken seaoning, salt, pepper, and ground cumin, I also covered all the outsides with this. I cooked it rare, and it was abosulutely delicious! I will get this cut again, as it appears you will get a superb taste because its a quality cut of meat!

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• Roger

  06 November 2010

  Roger commented on this recipe

  I just hope the quantity of garlic i.e. one BULB, not one CLOVE is correct! This recipe is on for a dinner party tonight with a bone-in rib of beef of 2.2kg.

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• Janey

  17 November 2010

  Janey rated and commented on this recipe

  

  A wonderful way of cooking beef. So tasty and easy to do. The veg in the gravy gave it an amazing flavour. I used the leftover veg and blitzed it up for soup. Top marks all round.

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• Gee

  12 December 2010

  Gee commented on this recipe

  I've never cooked a roast beef and doing this today to experiment. I'm thinking of serving this at Xmas instead of turkey if it goes well... Will let you know :)

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• Navina

  13 December 2010

  Navina commented on this recipe

  Hi I've only just started cooking properly and I don't have good judgement on how much salt to add..I know it's to taste but how much is heavily seasoned

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• teresa

  22 December 2010

  teresa commented on this recipe

  To Narvina heavily seasoned in my opinon is salt in the small palm of your hand-unless you have hands the size of dinner plates!! don't be afraid to add a little more-or less-as you become more confident you will just know! good luck and merry christmas!

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• Jo Wooldridge

  27 December 2010

  Jo Wooldridge commented on this recipe

  I cooked this for Christmas lunch - FANTASTIC. The nicest beef I have every had.

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http://www.bbcgoodfood.com/recipes/3819/

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

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

Per serving

596 kcalories, protein 32.8g, carbohydrate 42.0g, fat 24.8 g, saturated fat 10.0g, fibre 13.3g, salt 1.07 g

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