How to Cook Rib of Beef

Rib of beef is one of the great roasting joints. It looks impressive, tastes fantastic and makes a proper centrepiece for Sunday lunch, Christmas dinner, family gatherings and special occasions.

It can feel like a big joint to get right, but learning how to cook rib of beef is not complicated. Choose a good joint, season it well, cook it to your preferred level, rest it properly, and you will be rewarded with tender, juicy roast beef.

If you are not sure what the cut is, read our guide to what rib of beef is. If you are ready to cook it, this guide will walk you through it.

What is the best way to cook rib of beef?

The best way to cook rib of beef is to roast it in the oven. You can sear it first if you want extra colour and flavour, then roast it to your preferred level of doneness.

Because rib of beef is usually cooked on the bone, it has plenty of flavour and makes an impressive joint on the table. The main thing is to avoid rushing it, and to rest it properly before carving.

A good general oven temperature is 180°C, 160°C fan, Gas Mark 4.

How to prepare rib of beef

Remove the rib of beef from the packaging and take it out of the fridge around 30 to 60 minutes before cooking.

This takes the chill off the meat and helps it cook more evenly. A very cold joint going straight into a hot oven can cook unevenly, especially when it is a large cut.

Pat the beef dry with kitchen paper, then season generously with sea salt and freshly ground black pepper. You can rub with a little oil first if you like.

Keep the seasoning simple. Rib of beef already has plenty of flavour, so you do not need to bury it under too much.

Should you sear rib of beef first?

You can sear rib of beef before roasting, but you do not have to.

Searing can help build extra colour and flavour on the outside of the joint. If your rib of beef will fit in a large pan, brown it on all sides over a high heat before transferring it to the oven.

If the joint is too large to sear easily, do not worry. Roasting uncovered in a properly preheated oven will still give you a good crust and plenty of flavour.

How to cook rib of beef in the oven

1. Remove the rib of beef from the fridge 30 to 60 minutes before cooking.
2. Preheat the oven to 180°C, 160°C fan, Gas Mark 4.
3. Pat the joint dry with kitchen paper.
4. Season generously with sea salt and black pepper.
5. Sear the joint on all sides in a hot pan if you want extra colour.
6. Place the rib of beef in a roasting tin, bone-side down if possible.
7. Roast uncovered using the timing guide below.
8. Check the internal temperature if using a meat thermometer.
9. Remove from the oven and rest for at least 20 to 30 minutes before carving.

Rib of beef cooking times

Cooking times will vary depending on the size and shape of the joint, your oven, and how you like your beef cooked. Use the table below as a guide.

These timings are only a guide. Rib of beef is a premium joint, so if you want the most accurate result, use a meat thermometer.

The internal temperature will rise slightly while the beef rests, so remove the joint from the oven just before it reaches your final target temperature.

How long does a 2 bone rib of beef take to cook?

A 2 bone rib of beef is often around 3kg, although weights can vary because it is hand-prepared.

As a rough guide, a 3kg rib of beef cooked at 180°C, 160°C fan, Gas Mark 4 would take around:

• 2 hours 20 minutes for rare
• 2 hours 35 minutes for medium rare
• 2 hours 55 minutes for medium
• 3 hours 30 minutes for well done

Use these as guide timings only. The shape of the joint and your oven can make a difference.

How long does a 4 bone rib of beef take to cook?

A 4 bone rib of beef is a much larger joint, often around 6kg. This is a proper occasion joint and needs plenty of time.

As a rough guide, a 6kg rib of beef cooked at 180°C, 160°C fan, Gas Mark 4 would take around:

• 4 hours 20 minutes for rare
• 4 hours 44 minutes for medium rare
• 5 hours 25 minutes for medium
• 6 hours 30 minutes for well done

For a joint this size, I would strongly recommend using a meat thermometer. It is too good a joint to guess.

Should rib of beef be covered when roasting?

For a traditional roast rib of beef, cook it uncovered.

Leaving it uncovered helps the outside develop colour and flavour. If you cover the joint for the whole cooking time, you are more likely to steam the outside rather than roast it.

If the outside is browning too much before the middle is cooked, you can loosely cover it with foil partway through cooking. But generally, uncovered is best.

How long should rib of beef rest?

Rib of beef needs a proper rest before carving.

For a smaller joint, rest for at least 20 minutes. For a larger 4 bone joint, rest for 30 minutes or more.

Resting allows the meat to relax and helps the juices redistribute through the joint. If you carve straight from the oven, more of those juices will end up on the board instead of in the beef.

How to carve rib of beef

Use a sharp carving knife and take your time.

You can either carve slices from the joint while it is still on the bone, or remove the meat from the bone first and then slice. For easier carving, many people prefer to run the knife along the bones to remove the main piece of beef, then slice across the grain.

Do not throw the bones away. They are full of flavour and can be used for stock or gravy.

What to serve with rib of beef

Rib of beef deserves proper roast dinner sides.

Serve it with:

• Roast potatoes
• Yorkshire puddings
• Rich beef gravy
• Horseradish sauce
• Roasted carrots and parsnips
• Cauliflower cheese
• Seasonal greens
• Red wine gravy

Leftovers are excellent in sandwiches, hot beef rolls, salads, pies or served cold with pickles and mustard.

FAQs

How long do you cook rib of beef?

As a guide, cook rib of beef at 180°C, 160°C fan, Gas Mark 4. For medium beef, allow around 25 minutes per 500g plus 25 minutes, then rest before carving.

What temperature should rib of beef be cooked at?

A good oven temperature for rib of beef is 180°C, 160°C fan, Gas Mark 4. This gives the joint time to cook through while developing flavour and colour on the outside.

Should I sear rib of beef before roasting?

You can sear rib of beef first for extra colour and flavour, but it is not essential. A well-seasoned joint roasted uncovered will still taste excellent.

Should rib of beef be cooked on the bone?

Yes, rib of beef is traditionally cooked on the bone. The bone helps with presentation, structure and flavour.

How do you keep rib of beef moist?

Do not overcook it, use a meat thermometer if possible, and rest the joint properly before carving. Resting is one of the most important steps.

Can rib of beef be cooked well done?

Yes, rib of beef can be cooked well done, although many people prefer it rare to medium. If cooking well done, take care not to dry it out and allow it to rest properly.