Roast rib of beef

Roast rib of beef

By
From
Nathan Outlaw's Home Kitchen
Serves
6
Photographer
David Loftus

At home, I generally choose one of two cuts of beef for roasting. For a normal Sunday lunch I use topside, but for a special occasion I’ll roast a ribeye joint. Different cuts can be roasted but I find they all respond better to other cooking techniques. Buy a ribeye joint with a nice marbling of fat through the meat. The fat should be a creamy colour and firm. The meat should be dark red and dry looking (but not dull) and definitely not bright red and wet! For perfectly cooked roast beef, I would recommend buying a temperature probe to measure the core temperature of the joint. The core temperature for rare is 53°C, medium-rare is 60°C, medium is 65°C and well done is 75°C. Traditional accompaniments are Yorkshire puddings, horseradish sauce and English mustard. Any leftover beef can be used as cold cuts or in sandwiches, or for pies, curries, stir-fries and my steak and kidney pudding.

Ingredients

Quantity Ingredient
3 bone-ribeye of beef joint, about 2kg

For the seasoning rub

Quantity Ingredient
2 tablespoons sea salt
1 tablespoon chopped thyme
2 garlic cloves, peeled and finely chopped
a drizzle olive oil
freshly ground black pepper

To serve

Quantity Ingredient
Gravy
* yorkshire puddings [rid:37776]
Horseradish sauce
english mustard

Method

  1. On Saturday afternoon or evening, unwrap the joint and place it on a tray. For the seasoning rub, mix all the ingredients together in a bowl, adding several grinds of the pepper mill. Rub the mixture all over the meat, wrap well in cling film and leave in the fridge overnight.
  2. Take the ribeye joint from the fridge a good hour before cooking to bring it to room temperature.
  3. Preheat your oven to 220°C.
  4. Put the ribeye joint into a roasting tray and roast in the hot oven for 20 minutes. Turn the oven setting down to 160°C and continue to roast for another 45 minutes for medium-rare or 50 minutes for medium.
  5. Take the beef out of the oven, cover with foil and leave to rest in a warm place for 35 minutes before carving and serving. Meanwhile, make your gravy, bake your Yorkshire puddings and cook your veg. Remember to add the juices from the resting meat to the gravy.
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