This beef rib roast recipe is a spectacular centrepiece, best served pink and juicy. It isn't referred to as the prime rib for nothing. It's the Rolls Royce of the roast and a real treat.
This recipe includes sweet roasted roscoff onions and a homemade horseradish cream.
Beef rib roast temperatures
Best served medium rare to medium.
- Rare: 52 °C
- Medium rare: 56 °C
- Medium: 60 °C
- Medium well: 65 °C
- Well done: 71 °C
Use a leave-in meat thermometer like the RFX or DOT to monitor the temperature as it cooks.
Double check the temperature with a Thermapen to ensure the finish is perfect all the way through.
Ingredients
For the beef rib roast
- 2.5-3kg rib of beef
- Sea salt
- Ground black pepper
- Splash of neutral oil
- 3-4 sprigs of thyme
- 1 head of garlic cut through the centre
- 3-4 roscoff or small brown onions cut through the centre
For the horseradish cream
- ½ fresh horseradish root or a jar of grated horseradish
- 200g of creme fraiche
- 1 fresh lemon
- Pinch of sea salt
Directions
- Unpackage the rib and give it a good dry with some kitchen towel. Let it come to room temperature for 45 minutes to 1 hour. This helps meat cook evenly.
- Preheat your oven to 220 °C/ 200 °C fan/ gas 7. For the first 20 minutes the joint will be cooked at this temperature then lowered to 180 °C fan for the duration of cooking. This will help the heat penetrate the meat whilst also getting a good crust.
- In a large, deep baking tray add a splash of oil and place the cut onions, garlic and thyme in the tray. Place the rib of beef on top and rub with oil. Season the joint well with sea salt and black pepper and place in the oven at 200 °C fan. Cook the joint for 20-30 minutes then lower the temperature to 180 °C.
- Whilst the beef is cooking, whip up a simple fresh horseradish cream. Mix a good punch of finely grated fresh horseradish or 2 tbsp of jarred horseradish to the creme fraiche with a grate of lemon zest and a good pinch of salt. Stir well and put to the side.
- Once the beef is at your desired temperature, remove the joint and allow to rest for around an hour before slicing.
- To slice the beef, run the knife between the bones and the meat, keeping the knife as close to the bones as possible to prevent waste.
- Remove the sticky roasted onions and take off the skins ready to serve with the blush slabs of beautiful roast beef.
- For a delicious sauce, skim or pour away the excess fat and deglaze the roasting pan with a good splash of red wine. Add a pint of beef or veal stock and reduce by a third. Season to taste where required.
