Rib of Beef is certainly the second most popular choice for the dinner table at Christmas, and why not as it really is one of the best roasts you can make

So you want to know how to cook rib of beef? Well firstly, as a chef this is an amazing cut to roast and would always be my default choice for a roasting joint. The bones not only enhance the flavour but also help the inside of the meat to be protected from the higher temperatures and also stop shrinkage.

First thing to know is you must take the joint out of the fridge for a couple of hours before cooking to get it to room temperature, this stops the meet from being “shocked” which can make it tough. Our aim is to char the outside and cook towards the middle which should be rare.

Rib of beef can cover all bases by providing well done to rare in just one joint, so we should start by looking at the weight (ask us and we will tell you) and rule of thumb is 15 mins per 500g. This will give you some well done on the outside, medium rare towards the middle and a little bit of rare in the middle.


  1.  Remove the beef from the fridge and bring to room temperature, at least 1 hour before cooking.
  2. Pre-heat the oven to 220C/fan 200C/gas 7
  3. Roughly chop some root veg and make a trivet in the bottom of a heavy based roasting tray.
  4. Season the beef with salt and pepper and place on the root veg trivet, fat side up and roast for 20 mins.

  5. Cook initially for 20 mins on the high heat

  6. Turn the oven down to 160C/fan 140C/gas 3.
  7. Roast for 20 minutes per 500g for medium/15 minutes per 500g for medium rare. 
  8. Rest the meat for 15-30 minutes in a warm place.
  9. Carve the meat as per my tips.
  10. Serve with all the traditional potatoes and veg and don’t forget to use those juice’s and root veg when making your gravy!

Chefs Tips

How to carve!

Although your meat will be tender however you choose to carve it, rib of beef is best when carved reasonably thin, no thick cut steaks here please!

So stand the joint so the ribs are pointing upwards (like in the pic)

Position a sharp carving knife (or your biggest knife) between the top of the ribs and the meat

Keeping the knife pushed against the ribs, gradually cut along the bones to release the meat from the ribs

Keep going until the ribs are released and removed. You can use the ribs to add flavour to gravy or stock if you are making some.

Hold the meat with one hand, and thinly slice the meat as thinly as you can across the grain.

It is generally better to only carve what is needed as the beef will keep better for leftovers as a single piece.

Now serve and enjoy with goose fat roasties and a very decent red wine.


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