Standing rib roast

Standing rib roast

By
From
Meat
Serves
6-8
Photographer
Dean Cambray

Also known as a baron of beef, this is roasting at its best. A standing rib has everything: a thick layer of creamy fat on the surface of the meat that becomes crisp and golden in the oven, a lovely marbling of fat through the meat that adds flavour, and the rib bones, which keep the meat moist and juicy and are great to chew on!

Ingredients

Quantity Ingredient
2 sprigs rosemary
2 tablespoons salt
2 tablespoons freshly ground black pepper
1 x 3kg standing rib roast, (about 5 ribs)

Method

  1. Preheat the oven to 220ºC.
  2. Strip the leaves from the rosemary and toss them with the salt and pepper. Rub this mixture all over the beef, working it into both the fat and the meat. Sit the beef on a rack inside a large roasting tin. Roast for 20 minutes, then lower the heat to 180ºC and roast for a further 40 minutes. The beef will be cooked medium–rare when the internal core temperature reaches 45ºC.
  3. Remove the beef from the oven and transfer it to a warm plate. Leave it to rest for 30 minutes and take to the table to carve.
Tags:
Meat
Adrian
Richardson
La
Luna
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