To cook a beef rib, follow these steps for a flavorful roast:
Preparing the Beef Rib
- Seasoning: Generously season the beef rib joint. You can use a combination of crushed pepper and sea salt or any other desired flavouring.
- Application: Press the seasoning firmly onto both the fat and flesh of the rib to ensure even coating.
Roasting the Beef Rib
| Oven Temperature (Initial) | Oven Temperature (Reduced) | Cooking Time Per 450g (Medium) | Cooking Time Per 450g (Rare) |
|---|---|---|---|
| 220°C (200°C Fan, Gas Mark 7) | 160°C (140°C Fan, Gas Mark 3) | 20 minutes | 15 minutes |
- Initial High Heat: Roast the seasoned beef rib in a preheated oven at 220°C (200°C fan, Gas Mark 7) for the first 20 minutes. This helps to create a nice crust.
- Reduce Temperature: After the initial 20 minutes, reduce the oven temperature to 160°C (140°C fan, Gas Mark 3).
- Continue Cooking: Cook for 20 minutes per 450g for a medium finish or 15 minutes per 450g for a rare finish. The cooking time will need to be adjusted depending on the size of your beef rib joint.
Example: If you have a 900g beef rib, cook for 20 minutes at 220°C, then cook at 160°C for 40 minutes (2 x 20 mins per 450g) for medium, or 30 minutes (2 x 15 mins per 450g) for rare.
Tips for Success
- Use a meat thermometer to check the internal temperature for accuracy. For medium-rare, aim for about 55-60°C. For medium, about 60-65°C.
- Let the beef rib rest for at least 10-15 minutes after cooking before carving. This allows the juices to redistribute, resulting in a more tender and flavourful roast.
- For the best results, use high quality beef.
