Roast rib of beef
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Serves:     people
Notes from Anna
  • Fore rib of beef is one of the most prized cuts and requires very little additions to turn it into a stunning roast. It has plenty of fat marbled through the meat to give it loads of flavour and keep it moist and succulent during cooking.
  • Our roast rib of beef couldn’t be simpler and easier to make and it requires only 30 minutes hands-on prep time. Afterwards the joint pretty much looks after itself.


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  1. PRE-HEAT OVEN TO 240˚C/220˚C FAN/GAS 9
  2. Rinse the joint and pat dry with kitchen paper. Rinse the rosemary and sage. Peel and quarter the shallots. Peel 2 cloves of garlic and leave the rest unpeeled.
  3. Place the rib of beef in a heavy bottomed roasting tin. Add the unpeeled garlic cloves, shallots and bruised sage leaves. Make some slits in the meat and insert the peeled garlic cloves and rosemary. Pour the olive oil over the meat.
  4. Put the tin in the hot oven and seal the meat for 20 minutes, turning the joint on its sides a couple of times.
  5. Remove the roasting tin from the oven and pour over the wine. Return to the oven and leave it for a couple of minutes. Turn the oven temperature down to 190˚C/170˚C fan/Gas 5 and continue roasting for 30 minutes per kilo if you like your beef rare or 40 minutes per kilo for medium rare.
  6. Remove the beef from the roasting tin and transfer to a carving board. Cover with kitchen foil and leave to rest in a warm place for at least 20 minutes before carving.
  7. Meanwhile, strain the roasting juices through a sieve. Season with a little salt and a generous grinding of black pepper and keep warm.
  8. Arrange the carved beef on a warm serving dish, drizzle with the roasting juices and serve immediately.

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