How to make Sunday Roast - Beef Rib Carving Joint - Rib Roast

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive than beef.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cheaper option.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is a lighter option, while water with seasoning is cost-effective.

Yorkshire pudding batter

🥗Healthier: gluten-free batter

💰Cheaper: store-bought batter

Gluten-free batter accommodates dietary restrictions, while store-bought is convenient.

Take the beef rib carving joint out of the fridge and let it sit at room temperature for a couple of hours.

Cut the garlic cloves in half and remove the middle part.

Chop rosemary and thyme finely.

Mix chopped herbs with flaky salt, mustard seeds, and black pepper in a bowl.

Massage the garlic and herb mixture into the beef, ensuring it is well coated.

Let the beef rest for about three hours at room temperature after seasoning.

Preheat the oven to 135°C (275°F) using the fan mode.

Add a little bit of water to the roasting tray to keep moisture during cooking.

Place the beef rib joint in the tray above the water.

Cook the beef for approximately three hours, checking the internal temperature.

After two hours, turn the beef to ensure even cooking.

Remove the beef when it reaches an internal temperature of 45°C (113°F) for medium rare.

Let the beef rest for 45 minutes before carving.

Slice the beef thinly for serving.

Serve with chimichurri, mustard, horseradish, or olive oil as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens