If you like your meat cooked on the rare to medium rare side, you should try my method for Rib of Beef. This method uses fast, high temperature cooking, combined with a built in resting period and leaves you free to get on with other preparation. This is ideal for a Sunday roast, or a dinner party evening with friends. The left overs are great for sandwiches.
The key to success with this recipe is to ensure you get the best quality beef, preferably from a local trusted butcher. Try and get a joint that is at least 21 day aged, but the longer the better in my opinion! Please note; you do need an oven you can trust, and one with good insulation and a well fitting door which will hold in the residual heat.
The recipe is simple and will give you perfect results every time. If you are using larger weight joints, please leave me a message and I will adjust the cooking time accordingly for you.
This recipe will easily serve 6 persons. It would be perfect for New Years Day!
4 pound beef rib roasting joint.
1/2 pack of good quality unsalted butter, softened.
1 desert spoon of good quality sea salt such as Maldon
1 tablespoon freshly ground black pepper.
4 sprigs of fresh thyme finely chopped.
4 sprigs of fresh rosemary, finely chopped.
1 teaspoon of dried mixed herbs.
4 cloves of minced garlic.
Zest of 1 unwaxed lemon.
Bring the beef to room temperature (around 2 hours will do).
Preheat your oven to 260c (240 fan) If your oven does not reach this temperature, then put it on the highest setting.
Combine all the ingredients with the butter in a bowl and mix well.
Spread the entire mixture over the entire roast and using your hands really rub the seasoned butter well in to all the cracks and crevices.
Roast the rib in the preheated oven for exactly 30 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours.
Remove roast from the oven, slice, and serve with your choice of vegetables.