How to Cook & Carve Our Roast Rib of British Beef

rib roast

💰Cheaper: chuck roast

Chuck roast is more affordable but less tender.

butter

🥗Healthier: olive oil

Olive oil reduces saturated fat.

red wine

💰Cheaper: beef broth

Beef broth can add flavor without alcohol.

Defrost the rib of beef in the fridge for 48 hours before cooking.

Remove all packaging and place the rib in the fridge for 48 hours.

Remove the rib from the fridge 90 minutes before cooking to bring it to room temperature.

Cover the rib in tin foil before placing it in the oven.

Cook the rib at 180 degrees Celsius for 1.5 hours.

Remove the foil from the rib for the last 30 minutes of cooking to crisp up the outside.

15 minutes before the rib is done, put the stuffing in the oven to cook during the resting time of the rib.

Rest the rib for 15 minutes after removing it from the oven to allow juices to stay in the meat.

Check the internal temperature with a probe; aim for early 50s (51-52 degrees Celsius).

The resting period will bring the temperature up to 58 degrees Celsius for a medium, medium-rare finish.

Remove the bands from the rib by slicing them off.

Place the rib on a cutting board with the ribs towards your weaker hand.

Carve down the ribs behind the meat to remove the meat from the bones.

Discard the bones and set them aside for presentation.

Spin the beef around so the fat cap is facing away from you.

Slice nice and thin from left to right or right to left, depending on your hand preference.

Plate the sliced beef on a pre-warmed plate and pour a bit of the jus over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens