How to Cook Rib of Beef

How to Cook Rib of Beef: Rib of beef is a traditional British roasting joint, often served as the centrepiece for Christmas dinner or a celebratory Sunday roast. Taken from the primal rib section, this cut is also known as a standing rib roast or prime rib. It is rich, marbled and incredibly flavourful.

Roasted on the bone, the large fat cap bastes the meat as it cooks, locking in moisture for a juicy, tender result. The outer fat crisps up beautifully, forming a golden crust that enhances the succulence of the roast beef beneath. Whether you are cooking rib of beef for a festive meal or special occasion, it is a classic choice that never fails to impress.

• Begin with a quick blast in a hot oven for 15 minutes. This initial heat kickstarts caramelisation and browning on the surface. Then roast at a more moderate 145 to 170 °C (depending on your oven), allowing approximately 20 minutes per 500 g for medium-rare doneness. If you prefer your rib closer to rare or medium, simply reduce or increase cooking time by about 4 to 5 minutes per 500 g.
• For a tender, evenly cooked joint, slow roasting (also known as low and slow) is an excellent method. It typically takes a minimum of four hours, depending on joint size.
• Always rely on a meat thermometer for precision. Aim for 49 to 51 °C for rare, 53 to 55 °C for medium-rare, and 57 to 59 °C for medium. This ensures a juicy, perfectly cooked rib of beef.

Traditional Roasting

A time-tested method that begins with high heat to develop a deep, flavoursome crust, followed by gentler roasting to cook the meat through. Ideal for those who enjoy a classic roast with bold, caramelised edges. A meat thermometer is still recommended for precision.

1. Remove your rib of beef from the vacuum packaging and pat it dry with kitchen paper. Allow it to come up to room temperature.
2. Preheat the oven to 220ºC / Fan 200ºC.
3. Rub a little oil into the joint to help the seasoning adhere, then generously season with freshly ground black pepper and good-quality sea salt. For added depth of flavour and a beautiful golden crust, rub the external fat with a little English mustard powder.
4. Arrange a trivet of beef bones and roughly chopped onion, carrot, and celery in a heavy, good-quality roasting tray. Place the beef on top.
5. Roast for 15 minutes at the high heat, then reduce the oven to 145ºC / Fan. From this point on, cook according to your preferred level of doneness (see timing guide below), basting the joint occasionally as it roasts.
6. Check the internal temperature to ensure it’s cooked to your liking before removing from the oven. Rest the beef uncovered for 10 minutes, then loosely cover with foil and allow to rest for at least another hour. This helps the juices redistribute evenly throughout the meat.
7. A Proper Gravy: Place the roasting tray on the hob over a medium heat. Scrape up all the browned bits from the base, then add around 500ml of good-quality beef or chicken stock. Reduce to your desired consistency, then strain off the bones and vegetables. For a final flourish, whisk in a knob of cold butter to give the gravy a rich gloss.
8. When ready to carve, slice the meat away from the bone. Our rib of beef is chined, making carving straightforward.

Low Temperature Roasting

This technique delivers exceptionally even cooking and a more succulent result than traditional high-heat roasting. When preparing a larger joint like prime rib, especially using this method, a meat thermometer is essential to ensure perfect doneness throughout.

1. Remove your rib of beef from the vacuum packaging and pat away any surface moisture. Allow it to come up to room temperature.
2. Set your oven to 65ºC. This is a very low temperature, and if using a gas cooker, the pilot light may be sufficient. The technique still works at slightly higher temperatures if needed, though timings will vary.
3. Rub the beef with a little oil and season generously with sea salt and freshly ground black pepper.
4. Depending on the size of the joint, roasting will take a minimum of 5–6 hours. Use a meat thermometer to monitor internal temperature: aim for 49–51ºC for rare, 53–55ºC for medium-rare, and 57–59ºC for medium.
5. Once your target temperature is reached, remove the joint from the oven and rest for 20–30 minutes, loosely covered in foil. You can complete this stage up to an hour before serving.
6. Ten minutes before you’re ready to serve, return the beef to the oven at its highest setting. Roast for 10–12 minutes, until the exterior is well caramelised. This final blast enhances the crust without overcooking the centre.
7. Carve against the grain into thin slices, around ½ to ¾ inch thick.

• Allow plenty of time for your rib of beef to come up to room temperature before cooking. This is crucial for a large joint, especially when roasting on the bone, as it promotes even cooking throughout.
• To check for doneness, particularly if you’re aiming for beautifully pink, medium-rare meat, insert a skewer into the thickest part of the joint and leave it in place for 10 seconds. Remove the skewer and gently touch it to the inside of your wrist. It should feel warm for medium-rare.
• Resting is just as important as roasting. Once out of the oven, the residual heat needs time to evenly distribute through the meat, while the muscle fibres have a chance to relax. Rushing this stage can result in uneven texture and lost juices. Give it the time it deserves for a truly exceptional roast.

For a standout alternative to the traditional roast dinner, try George Ryle’s Roast Rib of Beef with Baked Onions in Parmesan Cream. This elegant, flavour-packed dish pairs perfectly cooked beef with rich, savoury onions and a sharp watercress salad — a combination full of confidence and sophistication.