Perfect rib of beef

    (980)
    3 hours 30 min

    A forerib or prime rib beef joint has plenty of marbled fat which makes it so flavorful. Use my method to achieve perfectly cooked medium-rare roast beef every time.


    27 people made this

    Ingredients
    Serves: 4 

    • 1.8kg (4lb) forerib joint
    • 55g unsalted butter, softened
    • 1 tablespoon freshly ground black pepper
    • 1 teaspoon Herbes de Provence
    • coarse sea salt

    Method
    Prep:10min  ›  Cook:3hr20min  ›  Ready in:3hr30min 

    1. Place forerib of beef on a plate; bring to room temperature, about 4 hours.
    2. You will need to set your oven to a very high temperature before you begin cooking the beef. Preheat the oven to 260 C / Gas 9.
    3. Combine butter, pepper and herbs in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with sea salt.
    4. Roast the beef in the preheated oven for 20 minutes. Turn the oven off and leave 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.

    Cook's note:

    Your cooking times will vary depending on the size of your beef rib joint. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 260 C for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the beef and slice into the most perfectly medium-rare meat you've ever seen.

    See it on my blog

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    Reviews & ratings
    Average global rating:
    (980)

    Reviews in English (832)

    by
    391

    This is a fool proof method for making the best medium rare prime rib. Your seasonings can be changed according to your preference, but what's listed works perfectly. It's the cooking method that is the key. It cannot be stressed enough, the roast MUST be at room temperature in order for this to work. If it is the least bit cold in the middle of the roast, you will come out with a very rare roast. A mistake I only made once because I was worried about leaving it out to get warm. Don't worry! It will be fine! I usually purchase 4.5 to 5 lb roasts and take it out of the fridge for a minimum of 5 hours to be sure it is room temp. It comes out absolutely PERFECT and juicy every time.  -  04 May 2012  (Review from Allrecipes US | Canada)

    by
    281

    I know this is a culinary no-no, but we don't link pink meat, so while I partially use this method, I didn't do it exactly as Chef John suggests. I had a 4 lb boneless rib roast, which I let sit out at room temp for 4 hours. While the meat was coming to room temp I also let my butter sit out to soften. I placed the butter in a small bowl, added about 1 Tbsp of extra virgin olive oil, 4 tsp of coarse kosher salt, 2 tsp freshly ground black pepper, 6 minced garlic cloves, and 2 tsp of thyme. (We don't care for Herbs de Provence.) I mixed this up with a fork then slathered the meat all over with it. I roasted the meat for 20 minutes at 500 degrees to get a nice crust, then I reduced the oven temp to 325 and continued roasting for another two hours. This gave us meat which was almost well done. It was still absolutely delicious this way, and perfectly flavored and juicy. Served with some twice baked potatoes and green beans. Perfect meal!  -  14 Nov 2013  (Review from Allrecipes US | Canada)

    by
    193

    I have used this recipe for years and it works perfectly- ONE THING that will cause the meat to be less than medium rare, besides not having the rib at room temperature, is the fan in newer ovens!! I had no issue for many years until I got a new oven in 2012. Many new ovens have a fan that comes on when you turn the oven off. It quickly lowers the temp, which, obviously, will not work for this recipe. Since I have a built-in oven, I actually shut off the breaker to the oven so the fan doesn't come on. Otherwise you can just unplug it. I guarantee that was the problem with folks who had theirs come out rare!  -  17 Dec 2014  (Review from Allrecipes US | Canada)

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