How to cook a rib of beef

How to cook a rib of beef

There's nothing quite like a succulent beef roast dinner, and when it comes to beef - the rib of beef takes centre stage. This classic cut is known for its rich marbling and incredible flavour, making it the perfect choice for an unforgettable beef roast dinner. Here is how to cook the perfect rib of beef, every time.

It is important to select the perfect rib of beef, with the right level of marbling - you can browse our range of beef here. A couple of our favourites are these ribs from DukesHill and Primrose Herd.

Serving suggestions:

- 2.5 kg serves 6-8
- 3.75 kg serves 8-10
- 5 kg serves 10-12

Cooking times: 15 minutes per 1/2 kg for rare, plus 20 minutes extra for medium or 30 minutes extra for well done.


  • Rib of beef
  • Olive oil
  • Salt (try the incredible Blackthorn Salt) and pepper
  • Fresh herbs (rosemary and thyme)
  • Garlic cloves

Preparing the Rib of Beef

Step 1 - Bring the Meat to Room Temperature

Take the rib of beef out of the refrigerator a few hours before cooking to allow it to come to room temperature. This is incredibly important and ensures more even cooking throughout the roast.

Step 2 - Preheat the Oven

Preheat your oven to a high temperature, around 230°C. This initial high heat will help sear the meat, locking in juices and creating a delicious crust. Place your pan in the oven until it is searing hot.

Step 3 - Seasoning

Rub the rib of beef with olive oil, coating it evenly and then generously season with salt and pepper. Place you garlic and fresh herbs in the pan with the beef.

Cooking Process

Step 4 - Searing

Place the beef in a roasting pan (ideally cast iron) and sear it in the preheated oven for about 15-20 minutes. This initial high-heat step is crucial for developing a flavourful crust on the outside of the meat.

Step 5 - Lowering the Temperature

When you have a nice colour and caramelisation on the beef, reduce the oven temperature to around 170-75°C. Continue roasting, allowing the rib of beef to cook to your desired level of doneness.

Cooking times: 15 minutes per 1/2 kg for rare, plus 20 minutes extra for medium or 30 minutes extra for well done.

Internal temperature: 57-60°C for medium rare.

Step 6 - Resting

Once the rib of beef reaches the desired temperature, remove it from the oven and let it rest for at least 15-20 minutes. This resting period is a non negotiable as it allows the juices to redistribute throughout the meat, resulting in a moist and perfectly tender roast.

Step 7 - Serve and Enjoy

Carve the rib of beef and serve alongside your favourite roast dinner accompaniments—roasted vegetables, Yorkshire puddings, and a rich gravy. Pair with a delicious red from Pattingham Vineyard.

If you are serving the rib of beef with chips instead, check out our guide to the perfect steak sauces.

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