(serves 6)
Roasting a mighty rib of beef is always cause for celebration and should be given full splendour by serving with Yorkshire pudding, roast potatoes, horseradish, glazed carrots and greens with real gravy to finish it off.
1.8kg rib of beef
Rapeseed oil or dripping
Salt & pepper
Massage the whole joint with rapeseed oil or soft dripping and season lightly all over with salt & pepper. Place in a roasting tin and put in a hot oven (220-230C/Gas 7-8). Cook for about 30 minutes, until meat is well browned and sizzling.
Then turn the oven down to 160C/Gas 3 and leave the oven door open for a minute or two to help it cool down quickly. Allow the following times per 500g depending on how you like your meat:
9-10 for rare
12-15 for medium
18-20 for well done
Now remove the meat from the oven. Transfer to a warm serving plate or carving tray and cover loosely with foil. Leave to rest for no less than ½ hr before carving and serving. This is crucial for a tasty roast. While you’re waiting you can deglaze the roasting tin to make your gravy, put in the Yorkshire pudding and finish off the roast potatoes.
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