How-To Guides

How to cook a trimmed rib of beef


What is a trimmed rib of beef?

Cherished by meat connoisseurs and chefs alike, a bone-in French trimmed rib of beef is the Rolls-Royce cut from the primal rib. It’s a prime roasting joint with an unusual depth-of-flavour, thanks to the main ‘eye’ of meat that has an abundance of fat marbled through it. This not only keeps the meat tender during the cooking process, but also provides a deeply complex flavour.

Clean rib bones extending from the base of the joint give real visual presence making this an ideal centrepiece for a celebration or event – not only this, but keeping the joint on the bone also helps retain moisture, prevent shrinkage and bolster already abundant flavour. We recommend a medium-rare finish as this will enhance the flavours and produce a wonderful texture.

Trimmed rib of beef cooking time

We’ve provided instructions for two different cooking methods. If cooking your rib of beef in the traditional way, we recommend cooking it for 18 minutes per 500g after an initial roast of 15 minutes at a higher temperature for a medium-rare result. For a rarer or more medium result, reduce or increase the timing by 4-5 minutes per 500g.  

Roasting at a very low temperature is an excellent alternative technique. Dependent on the size of your beef, this will take a minimum of three hours. A meat thermometer reading of 53-55ºC is ideal for medium-rare, 49-51ºC for rare and 57-59ºC for medium. A blast of very high heat is essential to achieve an appetising roasted appearance and golden crust.

The best way to cook rib of beef

Traditional roasting technique

  1. Remove your rib of beef from the vacuum packaging and pat dry with kitchen paper. Allow it to come up to room temperature.
  2. Preheat oven to 220ºC/Fan 200ºC/Gas 7.
  3. Rub a little oil into the joint (this gives a better surface for salt and pepper to adhere to) – give the joint a generous seasoning with pepper and good quality sea salt. A little tip here is to rub the external fat with English mustard powder to make it extra crusty and add flavour.
  4. Arrange a trivet of beef bones and chopped onion, carrot and celery – pop the meat onto these in a heavy, good quality roasting tray.
  5. Give the joint a 15 minute sizzle, add a large wine glass of liquid (we like red wine, white wine or beef/chicken stock will also work well) then turn the oven down to 170ºC/Fan 150ºC/Gas 3. From this point on, you need to monitor the cooking of the joint in adherence to the times stated above.
  6. Baste the joint a few times as it roasts.
  7. Check to see if the meat is cooked to your liking (see top tips) before removing from the oven to rest.
  8. Remove from the oven and rest uncovered for 10 minutes, before loosely covering with foil to keep it warm. Allow it to rest for at least 30 minutes so that the juices become more evenly distributed.
  9. To make a gravy place the roasting tray on direct heat, scraping all the browned bits and sediment from the base of the pan, add around 250ml of beef or chicken stock, reduce to your desired texture and sieve away the bones and vegetables. A knob of cold butter whisked in at this stage will give an enhanced gloss to the gravy and an added richness.
  10. Carve the joint into slices and tuck in (our classic rib of beef is chined to make carving a mere doddle).

Low temperature roasting technique

This method will result in uniform cooking and a more moist result compared to traditional roasting. The use of a meat thermometer, such as a meater is essential.

  1. Remove your meat from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
  2. Set your oven to 65ºC – this is very low and, if using a gas cooker, the pilot light may be sufficient. This technique will still work at a slightly hotter temperature if necessary, although this will impact timings
  3. Rub the rib of beef with a little oil and season generously with sea salt and black pepper.
  4. Depending on joint size, roasting is likely to take a minimum of 5-6 hours. Aim for 49-51ºC for rare, 53-55ºC for medium-rare, 57-59ºC for medium.
  5. Rest for a minimum of 20 – 30 minutes loosely covered in foil. You can reach this stage up to 1 hour before serving,
  6. 10 minutes before you wish to serve the beef, place the joint into the oven at its highest setting.
  7. Roast for 6-10 minutes until a well-roasted appearance is achieved – this brief roast will ensure the outside is perfectly caramelised but internally the joint does not overcook.
  8. Carve against the grain into thin slices (between ½ and ¾ inches thickness).

Top tips

  • A check you can do to ensure your meat is beautifully pink is to push a skewer through the thickest part of the joint and leave it for 10 seconds. Take the skewer out and touch it to your inner wrist; it will be warm for medium-rare.

Roast rib of beef recipe

Take a break from your usual, go-to Sunday roast and wow your guests with this herb & pepper crusted rib of beef.

Buy your rib of beef here, and let us know what you thought of it in the comments below.

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