Roast Rib of Beef

Posted: 12/01/2019

Not a recipe as such, but a great joint of meat that can be challenging to cook. Being a large joint, roasting makes sense but it's also very much like a steak, so I like to griddle it.

There's also the added pressure of how much beef rib costs, it's not a cheap cut of meat. It can be frustrating to get it wrong but I've found the below works quite well to get a caramelised outside and a medium-rare middle. If you don't want medium-rare, just adjust the time in the oven.

Prep Time 15 mins
Cook Time 30 mins
Servings 4
Calories 669kcal
Carbohydrates 0g
Protein 68g
Fat 43g
  • 1 Single Bone Rib of Beef
  • 1tbsp Olive Oil
  • 1sprig Rosemary
  • 10g Butter
  • Remove the rib of beef from the fridge a good 30-45 minutes before you want to cook
  • Preheat a griddle pan on a high heat - test the heat by hovering your hand above the pan, if you can comfortably hold it there for more than 10 seconds, it's not hot enough yet
  • Season the beef well with salt and pepper, and rub the oil over it
  • When the griddle is hot enough, lay the beef flat into the pan and press down firmly with your palm
  • Allow it to sear for 8 minutes, and repeat on the other side adding butter and using the rosemary as a brush to baste the beef
  • Brown the fat for 1-2 minutes
  • Place in the oven at 180C for 30 minutes
  • To make sure the beef is cooked, stick a carving fork into the centre. There should be very little resistance, and the juices should be slightly pink