Prime rib (rib of beef)
- Jennifer Joyce
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Serves 6
Easy
Prep: 10 mins
Cook: 4 hrs - 5 hrs
plus overnight chilling and resting
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Make this showstopping centrepiece for a special occasion and serve with horseradish sauce, if you like (see below)
Egg-free
High-protein
Low sugar
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When you buy your rib of beef, ask the butcher to trim the bones of fat (or to remove the ribs altogether) and tie the joint with string. The cooking method is the same either way. Slow-roasting is the most stress-free method – you don't even need to sear it. Invest in a good instant-read meat thermometer to hit the perfect temperature.
And, for the ultimate accompaniment, make your own horseradish sauce: combine 120ml each of creamed horseradish, double cream and soured cream. Add 60ml mayonnaise and a pinch each of salt and sugar. Finish with a good grinding of black pepper and a sprinkle of chives.
Ingredients
Nutrition
- 1.8kg rib of beef
For the whipped garlic butter
-
55g salted butter
softened
-
1 tbsp light miso paste
-
1 tbsp Dijon mustard
-
2 garlic cloves
crushed
-
3 tbsp flat-leaf parsley leaves
For the au jus
- 480ml beef stock
- 1 tbsp Worcestershire sauce
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Nutrition: per serving
- kcal497
- fat30g
- saturates15g
- carbs2g
- sugars1g
- fibre1g
- protein54g
- salt6.03g
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Method
-
step 1
Rub 2 tbsp salt over the meat, then transfer to a wire rack set over a baking tray. Chill, uncovered, overnight – this acts as a brine, and the dry surface helps it brown evenly.
-
step 2
Remove the joint from the fridge and bring to room temperature. Heat the oven to 120C/100C fan/gas ½. Transfer the meat to a large roasting tin and roast for 4-5 hrs, or until the internal temperature reaches 49C (use a meat thermometer).
-
step 3
While the meat cooks, make the whipped garlic butter by blitzing all the ingredients together in a food processor until smooth. Alternatively, finely chop the parsley, then mix everything together in a bowl. Chill until needed.
-
step 4
Remove the meat from the oven and turn the oven up to 260C/240C/gas 9, or the maximum. Rub the garlic butter all over the joint, and return it to the oven. Cook for a further 2o mins, or until it reaches an internal temperature of 52C for medium-rare. Cover with foil and rest for 20 mins.
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step 5
While the meat rests, make the au jus. Scrape the roasting juices into a jug, skim off the fat and reserve 60ml of the liquid. Pour this into a small saucepan along with the stock, Worcestershire sauce and some seasoning. Slice the meat and transfer to a platter. Serve with the warm au jus alongside.
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