The rib of beef, known for its rich marbling and succulent flavours, is a majestic cut that shines as the centrepiece for both grand feasts and intimate meals.

If you've ever wondered how to get that perfect balance of tenderness and taste, you're come to the right place.

This guide will break down the cooking process, giving you straightforward tips to ensure your rib of beef comes out of the oven in all its succulent, flavourful glory.

Our roast rib of beef recipe


  • Serves: 6
  • Prep time: 20 minutes
  • Cooking time: 1 hour 30 minutes (plus resting time)

Ingredients

  • 1 rib of beef (about 2-3KG)
  • 4 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tbsp Dijon mustard
  • Salt and black pepper, to taste

Method

  1. Preheat your oven to 450°F (230°C).
  2. Lay the rib of beef on a cutting board, generously sprinkle it with salt and pepper, and let it rest for about 30 minutes to reach room temperature.
  3. In a small bowl, toss olive oil, minced garlic, rosemary, thyme leaves, and a kick of Dijon mustard. This will be your herb rub.
  4. Massage the herb rub over the beef, ensuring it has a nice, even coat.
  5. Lay the beef on a tray, bone-side down. Roast it for 20 minutes at 450°F, then dial it down to 350°F and keep roasting. Stick a thermometer in the thickest part to hit your sweet spot (135°F/57°C for medium-rare, 145°F/63°C for medium).
  6. After reaching your preferred degree, carefully remove the beef from the oven, tent it with foil, and let it rest for a minimum of 15-20 minutes. This step ensures the juices spread evenly throughout the meat.
  7. Carve the roast rib of beef into thick, succulent slices, and dish it up with your favourite side dishes.

How do you carve rib of beef?


Carving a rib of beef is a culinary skill that involves precision and a decent understanding of the meat's structure. Here's a simple guide on how to carve a rib of beef:

Tools you'll need:

  • Sharp Carving Knife: A sharp knife is essential for clean and precise cuts.
  • Carving Fork: This will help you stabilise the meat while carving.

Method

  1. Allow the rib of beef to rest for about 15-20 minutes after it comes out of the oven. This allows the juices to redistribute, making the meat juicier and easier to carve.
  2. Identify where the bones are. A rib of beef typically has bones on one side, and you'll want to carve on the opposite side.
  3. Using your carving knife, make a straight cut along the bones to separate the meat from the bones. You can use the bones as a guide for your knife.
  4. Once you've removed the meat from the bones, turn the roast so that you are slicing perpendicular to the bone. This means you'll be slicing against the grain of the meat, which helps make the slices more tender.
  5. Decide on the thickness of your slices. Thinner slices are generally preferred, but it's a matter of personal preference.
  6. Starting from one end of the roast, make smooth, even slices. Use your carving fork to steady the meat as you cut.
  7. Arrange the slices on a platter and serve immediately.

Remember, practice makes perfect, so don't be discouraged if you don't get it right the first time. With a bit of practice, you'll become more comfortable and skilled at carving a rib of beef.

Which wines pair well with our rib of beef?


Pairing rib of beef with Cabernet Sauvignon is a classic choice. The wine's bold and structured character complements the meat's richness. Look for a Cabernet Sauvignon with ripe fruit flavours, firm tannins, and a hint of oak to match the robust taste of the roast.

If you prefer a smoother option, go for Montepulciano. It helps cut through the richness of the beef, and its dark fruit flavours enhance the meaty and savoury elements of the dish. The wine's tannins also add structure to balance the flavours.

Now that you've got the essentials for cooking the perfect rib of beef, it's time to fire up your oven and enjoy the delicious results. If you're hungry for more recipes, explore our collection here.

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