Roasted Boneless Rib of Beef

Rib of beef is probably the tastiest and most tender roasting cut. I love it, and it’s not just for a crowd, I often get a joint a couple of inches thick, about 2lbs/1kg in weight, which is the perfect size for dinner for two, with a bit left over for the next day’s lunch.

Because it’s a relatively broad but thin piece of meat it’s best to treat it a bit like a steak, cooking for 4 minutes each side in a hot frying pan and finishing off in the oven on 200°/Fan 180°/Gas 6, allowing 10 minutes per lb/450g, plus 10 minutes, then resting for another 10 minutes. For medium increase the cooking time to 15 minutes per lb/450g, plus 15 minutes, and for well-done 20 minutes per lb/450g, plus 20 minutes, and rest for 10-15 minutes.

I had some rosemary left over from a lamb dish I’d made, so I used that to season the meat a bit, along with some garlic and a steak rub, but you could use any herbs and spices you fancy/have lying around.


Rib of beef – 2lb/1kg

Garlic – 1-2 cloves (sliced)

Rosemary – a few sprigs

Steak rub – 1-2 tablspoons

Olive oil – 1 tablespoon

Equipment: Plate, frying pan, roasting tin with wire rack/trivet


  1. Season the beef  and set aside for a couple of hours to marinade (or 20 minutes if that’s all the time you have).
  2. Heat a heavy based frying pan on the hob until it’s very hot.
  3. Add the olive oil to the pan  followed by the beef.
  4. Fry on each side for about 4 minutes each.
  5. Put on a rack over a roasting tray and cook in a preheated oven (200°/Fan 180°/Gas 6) to your liking, following the cooking times above.
  6. Rest in a warm place loosely covered with foil for at least 10 minutes before carving.


4 comments on “Roasted Boneless Rib of Beef

  1. That looks great – I tried cooking a whole rib roast (well not literally whole but you might get the idea it was big) at 50 centigrade for 12 hours – i ended up with something that although cooked looked raw – not like Heston Blumenthal did it!

  2. It really does look good. I don’t think I’ve ever seen that cut of meat before though!

  3. […] dinner, such as Steak en Croute or Beef Wellington. If there’s just a couple of you try my Boneless Rib of Beef […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: