Perfect rib of beef

    Perfect rib of beef


    7 people made this

    About this recipe: 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.

    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

    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.

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