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.
|Cooking Time (per 450g)||Resting Time||Total 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|
Purchase your ingredients...
Braise these moreish cuts whole for fall-apart meat and finger-licking flavour.2 SERVINGSfrom £8.00
Rate this recipe
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
Your comment or suggestion
Comments on this recipe
No comments yet