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
- Season the beef and set aside for a couple of hours to marinade (or 20 minutes if that’s all the time you have).
- Heat a heavy based frying pan on the hob until it’s very hot.
- Add the olive oil to the pan followed by the beef.
- Fry on each side for about 4 minutes each.
- 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.
- Rest in a warm place loosely covered with foil for at least 10 minutes before carving.