Roast Rib Of Beef

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It was Sunday Lunch at my parents’ house, and for my dad’s birthday and we’d bought an absolutely beautiful piece of meat from our local farmshop.  Roast Rib of Beef by Emma Eats & Explores - SCD, Paleo, Glutenfree, Grainfree, Sugarfree, Dairyfree, Low CarbI love shopping in local stores rather than the supermarkets as you know where your meat has come from and especially at our farm shop, you know it is local!  We ordered three ribs of beef (which was probably enough for 6 hungry people) and set about preparing a beautiful roast dinner.

To start with you need to make sure the beef is at room temperature, so if you’ve had it in the fridge, take it out 30 mins before you want to cook it.  I preheated the oven to 240C and rubbed a mixture of mustard powder, salt and pepper all over the beef to add flavour and to help the fat crisp up in the oven.Roast Rib of Beef by Emma Eats & Explores - SCD, Paleo, Glutenfree, Grainfree, Sugarfree, Dairyfree, Low CarbPut the beef into the oven for 20 mins at 240C to sear the outside and then lower the oven temp to 160C and continue for the time necessary to cook the beef to your taste – 12 mins per 500g for rare beef, 15 mins for medium and 20 mins for well done.  Our joint of beef weighed 3kg so we cooked it for 70-75 minutes as everyone likes it to be really rare and very pink in the middle.

Once the cooking time is up you need to remove the beef from the oven, cover it with foil and a tea towel to keep the heat in and rest it for 10-20 minutes.  This is important as it allows the juices to re-distribute throughout the meat meaning the meat will be much juicier and more tender.

Well the beef was obviously the star of the show.  As Dad carved it you could see it was perfectly pink and juicy in the middle. The fat had crisped up nicely on the outside and the whole thing was a masterpiece – easy to slice, juicy and full of flavour.

And a roast dinner is nothing without the trimmings!  While the others got the Yorkshire puddings and potatoes, I got the Roasted Root VegetablesRoasted Carrots with Honey, Thyme and Toasted Almonds and some Cauliflower Mash which I’d added a bit of grated horseradish to.

The beef was so full of flavour and so tender, I think, along with Slow Roasted Lamb, it’s definitely one of my favourite roasting joints of meat!  I’d rather have this than turkey for Christmas lunch any day!

Print Recipe
Roast Rib of Beef
Roast Rib of Beef by Emma Eats & Explores - SCD, Paleo, Glutenfree, Grainfree, Sugarfree, Dairyfree, Low Carb
Course Main Dish
Cuisine British
Prep Time 5 minutes
Cook Time 90 minutes approx
Servings
people
Ingredients
Course Main Dish
Cuisine British
Prep Time 5 minutes
Cook Time 90 minutes approx
Servings
people
Ingredients
Roast Rib of Beef by Emma Eats & Explores - SCD, Paleo, Glutenfree, Grainfree, Sugarfree, Dairyfree, Low Carb
Instructions
  1. Make sure the beef is at room temperature before cooking.
  2. Preheat the oven to 240C and rub the mustard powder and salt and pepper all over the beef fat.
  3. Put the beef into the oven at 240C for 20 mins to sear it.
  4. Turn the oven down to 160C and cook for a further 12 mins per 500g for rare meat, 15 mins per 500g for medium and 20 mins per 500g for well done meat.
  5. Remove from the oven, cover and rest for 20mins
  6. Carve and serve with all the trimmings.

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Roast Rib of Beef by Emma Eats & Explores - SCD, Paleo, Glutenfree, Grainfree, Sugarfree, Dairyfree, Low Carb

 

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13 Comments Add yours

  1. justaddgigi says:

    That looks so juicy and delicious. And now I’m hungry!

    1. emmaeatsandexplores says:

      That’s the problem with food blogging! I get hungry when I research recipes, when I cook, when I photograph, when I write the post and when I publish it!! Must stop eating lol!!

  2. Jenni Petrey says:

    Love a good roast, making me hungry!!

  3. kage2015 says:

    I have a butcher that give me the best cup of beef rib and roasting it is something we do for New Years Day. Always a big hit.

    1. emmaeatsandexplores says:

      That sounds like a tradition I should start up! Might steal that idea 😀

  4. Dawn says:

    This is perfect. This is what we are having for Christmas dinner.

    1. emmaeatsandexplores says:

      I wish I was! Not a huge fan of turkey!!

  5. Rebekah says:

    Wow that looks amazing!! Yum!

  6. certifiedpastryaficionado says:

    Yummmm I love a good rib roast. I am making this for Christmas Eve so I’ll have to use your tips to make sure it comes out perfect!

  7. Roy Miller says:

    That looks delicious. Thank you for posting the recipe. The pictures were amazing too!

  8. EG III says:

    For years I’d been just pulling meat out of the icebox and cooking it directly, but letting it sit at room temperature makes such a huge difference. Your roast and recipe look absolutely delicious…I’m salivating right now!

  9. Yummy! in a word, a nice presentation! Thanks you writer, thank you designer.

I'd love to hear any comments you have....