Gordon Ramsay's Roast rib of beef

Gordon Ramsay's Roast rib of beef

Whether you want a Christmas alternative, or a smart yet easy dinner party dish, Gordon's beef does the trick

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 1 hour 50 minutes plus resting time

Method

  1. Heat the oven to 230C/fan 210C/gas 8. Season the beef all over and, in a hot pan with a little oil, sear it well on all sides. Transfer the beef to a roasting tin (or, if your frying pan will go in the oven, leave it where it is) and put it in the oven. Turn the heat down to 180C/fan 160C/gas 4 and roast for 11/2 hours.
  2. Remove the beef from the oven and leave it to rest for at least 30 minutes so that the juices are re-absorbed back into the joint.
  3. To serve, transfer the beef to a board and, using a long, sharp knife, slice the meat neatly away from the bone - this will make the rest of the meat much easier to carve. Don't forget to cut the meat away from between the bones too - you can either serve these pieces or treat them as cook's perks. Roll the meat in the juices, then carve into thick slices. Pour over any other juices.
Try

Cabbage with Parma ham

Heat a little butter in a large pan and add 1 finely shredded Savoy cabbage. Toss the cabbage around until it wilts, then stir in 90g (1 pack) torn Parma ham slices. Season well.

Recipe from olive magazine, December 2005.

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Latest comments and suggestions

  • Binder photo Steve LeMac

    21 May 2009

    Steve LeMac commented on this recipe

    We had this at the weekend at it was the best bit of beef I have ever had. (Thanks to the butcher for this I think). Very easy to follow and a good Sunday roast.

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  • Binder photo Steve LeMac

    21 May 2009

    Steve LeMac rated and commented on this recipe

    4 stars

    Forgot to rate. I made this with Honey glased carrots, Yorkshire Puds, Giant roast spuds (In goose fat) with home made gravy.

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  • Binder photo SweetUnique

    06 January 2010

    SweetUnique rated this recipe

    5 stars

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  • Binder photo Ralph Teacake

    13 January 2011

    Ralph Teacake commented on this recipe

    Amazing recipe! So tender! Sadly I was lacking in one ingredient, the beef. So I substituted this for bread. Also I had to change the method a little as I was lacking in the roasting tin department. I decided using a toaster instead would work just as well. It did! Delicious! Bravo Gordon!

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  • Binder photo thomas millar

    24 December 2011

    thomas millar commented on this recipe

    season all over with what? Did I miss something?

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  • Binder photo marta

    13 January 2012

    marta commented on this recipe

    I made this and was very careful to follow the recipe, even making the butcher take off a few grams to make sure the meat was the correct weight, I bought the very best - and most expensive meat. Not bad, but a bit overcooked, I wish I I had cooked it about half gour less. Very expensive dish and I have made better. Disappointing

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  • Binder photo marta

    13 January 2012

    marta rated this recipe

    2 stars

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  • Binder photo faves

    03 November 2012

    faves commented on this recipe

    Desperately seeking help! I plan to cook a 4 rib of beef for Christmas. My daughter's boyfriend's parents are coming for dinner. Three like beef well done and three like it in the condition that a decent vet could cure, any suggestions? Should I cook the ribs 2 and 2 or in one piece? How do I please everybody? I Have cooked it before but only for people who like it rare as I do.

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  • Binder photo Quinner

    30 December 2012

    Quinner rated and commented on this recipe

    2 stars

    He got beef. He seasoned it with salt and pepper and he cooked it. Try rubbing in some olive oil and stock cube mix before you sear it. Then cook. Tasty stuff.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 1 hour 50 minutes plus resting time

Ingredients

  • 1 rib of beef , 4 ribs in size
  • oil
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