Roast Rib of Beef

ServeS 4, pluS leftoverS

Ingredients:

5lb (2.3kg) beef rib roast, bone in (2 ribs)

olive oil

sea salt and freshly ground black pepper

1–2 tbsp coarse-grain mustard

Method:

1 Preheat the oven to 400°F (200°C). Rub the beef all over with olive oil, and season with sea salt and ground black pepper.

2 Place the beef bones-side-down in a roasting pan, and rub the mustard over the fatty area. Roast for about 15 minutes until it begins to brown, then reduce the oven temperature to 350°F (180°C). Roast for 1 hour or until the meat reaches the desired doneness (see Cook’s Notes).

3 Remove the beef from the oven, and leave to rest, loosely covered, in a warm place for about 20 minutes. Slice and serve with Yorkshire pudding, roasted potatoes, horseradish sauce, and seasonal vegetables or a salad of your choice. Remember to save your beef bones for making stock.

Cook’s Notes:

Always preheat the oven so that it is hot and at the correct temperature before the meat goes in. For beef on the bone: for rare, cook for 10–12 minutes per pound (450g) plus 12 minutes; for medium, cook for 12–15 minutes per pound (450g) plus 12 minutes; for well-done, cook for 18–20 minutes per pound (450g) plus 18 minutes.

Roast Rib of Beef