How to roast and carve rib of beef

Rib of beef makes a wonderfully tender Sunday roast. Find out how best to cook and carve it.

Points to remember

  • Season the joint with the crushed pepper and sea salt or a flavouring of your choice. Press onto the fat and flesh to evenly coat.
  • Roast for 20 minutes at 220C/fan 200C/gas 7, then turn the oven down to 160C/fan 140C/gas 3. Cook for 20 minutes per 450g for medium/ 15 minutes per 450g for rare.
  • Rest the meat for 15-30 minutes in a warm place.
  • Slice the meat neatly away from the bone. Cut the meat away from in between the bones or separate the bones and serve as they are.
  • Carve the joint into slices and serve.