5-Bone Rib of Beef (Medium sized)

by Stefan Kolsch

Rub the joint all over with oil then with salt. Place the meat on a rack in a roasting tin. Place in the oven and cook for 15 minutes
SERVINGS    
 
14-16
PREPARATION TIME
15 MINS
COOKING TIME
2½ -4 HOURS

Ingredients

2 tbsp Olive Oil
2 tbsp Salt

5-Bone Rib of Beef (Medium sized)

Instructions

Ensure that the joint is at room temperature well in advance of cooking. Check weight to calculate the cooking time. Preheat the oven to 250ºC/475ºF/Gas 9.


Rub the joint all over with oil then with salt. Place the meat on a rack in a roasting tin. Place in the oven and cook for 15 minutes. Turn the oven down to 190ºC/375ºF/Gas 5.

Roast to taste and according to the roasting guide below.

Remove the joint to a carving board to rest for 15–20 minutes before carving.

Serve with Roast Potatoes, Yorkshire pudding and sauce of your choice e.g. horseradish, hollandaise or mustard and seasonal vegetables.

Recommended Roasting Times
 Cooking Time (per 450g)Resting TimeTotal Cooking Time
Rare 10-12 Minutes 20 Minutes 2½ Hours
Medium Rare 12-14 Minutes 20 Minutes 2½ -3 Hours
Medium 14-16 Minutes 20 Minutes 3 Hours
Well Done 20-22 Minutes 20 Minutes 3-4 Hours

Rate this recipe

5-Bone Rib of Beef (Medium sized)
Overall Rating
  
5
Excellent
   5
Really the only way to cook a rib joint. Emphasise that it MUST be at room temperature before cooking and that the resting time is essential. A simple but very effective recipe. This beef has always turned out for me to have a wonderful flavour, just like my remeberance of pre-war beef.
By CapFly - 15th Oct 2012

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