Guide: How to cook the perfect rib of beef

A rib of beef makes a show-stopping centrepiece, and with a few tips, you can create a perfectly cooked roast that brings out all the best flavours. Here’s how to make the most of a premium rib cut from Farmfetch.

 Step 1: Choose your preferred rib of beef

Start by taking the rib of beef out of the fridge at least two hours before cooking. This allows it to come to room temperature, ensuring an even cook throughout. Season it generously with salt and pepper, or try adding fresh rosemary and garlic for a deeper flavour.

Step 3: Choosing the right cooking method

For a traditional roast, preheat the oven to a high temperature (around 220°C). Sear the beef on all sides in a hot pan (we like to do ours in the Netherton Foundry Spun Iron Frying Pan) to lock in juices before transferring it to the oven. Roast for 15 minutes at the high temperature, then reduce to 180°C and cook according to your preference – around 20 minutes per 500g for medium-rare.

To ensure your roast is cooked exactly to your preference, insert a meat thermometer into the centre. For rare, aim for approximately 50°C; for medium-rare, 54°C; and for medium, 58°C.

Alternatively, the reverse sear method is excellent for enhancing tenderness and achieving an even pink centre. Begin by slow-cooking the beef at a low temperature (around 130°C) until it’s close to your desired doneness, then sear on high heat for a few to add some colour minutes before resting.

Step 4: Resting and serving

Allow the rib to rest for 15-20 minutes before carving to let the juices redistribute. This step is essential for a moist, flavourful roast so don't skip it.

Whether you’re cooking the Welsh Beef Rib from Douglas & Willis or the Native Breed Beef Rib from DukesHill, Farmfetch’s premium cuts ensure a memorable meal every time.