Beef Rib Roast
For a special meal with friends and family, nothing is more inviting than a classic Beef Rib Roast, served with Crispy Roast Potatoes and your favourite gravy.
Ingredients
Instructions
Place the meat on a large plate or tray, and let it come to room temperature. This should take about 30-60 minutes, depending on the size of your meat and the temperature in your kitchen.
Season the meat all over generously with sea salt and freshly cracked black pepper.
Preheat the oven to 220°C/428°F (without fan).
If you have a large roasting pan which is also suitable to use on the stove, place this on the stove over medium-high heat. Otherwise, use a large saucepan.
Add the oil to the pan.
Sear the meat on all sides until it has browned and caramelised nicely.
Remove the meat to a large plate or tray to let it rest while you prepare the next few steps.
Remove the roasting pan from the stove.
Place the onions in a single layer on the bottom of the roasting pan.
Sprinkle over a few sprigs of rosemary.
Place the meat on top of the onions and rosemary.
If you have an oven-safe meat thermometer (such as an oven-proof digital meat thermometer), insert the needle into the centre of the meat.
Place the roasting pan on the middle rack of the oven.
Roast the meat until it is cooked to your liking. If you like your meat cooked medium, this should take approximately 45 minutes per kilo/20 minutes per pound, and the temperature reading should be around 55°C/131°F. As the meat rests, it will continue to cook from the residual heat and gradually reach 60°C/140°F. If you like your meat cooked rare or well-done, please see the table below.
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Kitchen Notes
COOKING TIMES & INTERNAL TEMPERATURES FOR ROAST BEEF ON THE BONEAim to stop cooking the meat at 5°C/40°F less than the following stated temperatures. This is because the meat will continue to cook as it rests.* Rare: 35 mins per kg/15 mins per lb, 50°C/122°F* Medium: 45 mins per kg/20 mins per lb, 60°C/140°F* Well Done: 70 mins per kg/30 mins per lb, 70°C/158°F
VARIATIONS* Just before roasting, generously sprinkle the surface of the meat with lots of freshly cracked black pepper.* Just before roasting, spread a thin layer of Dijon mustard over the top surface of the beef, followed by lots of freshly cracked black pepper.
OVEN & STOVE TEMPERATURESAll recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
CONVERSIONSTo convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
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Reviews from the Original Source
It was very simple and easy to prepare and cook.
Great recipe! I followed your instructions exactly and the meat was perfect. I was worried about serving the meat cold, but even after resting it, it was still warm enough to serve. Just make sure the gravy is hot.
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