Roast rib of beef

roast rib of beef


  • 2.7kg 3-bone fore rib of beef, French trimmed – ask your butcher
  • 2 sprigs fresh rosemary
  • 6 sage leaves
  • 4 Shallots
  • 5 cloves garlic
  • 200ml red wine
  • 2 tablespoons olive oil
  • Sea salt
  • Black Pepper

(serves 6)


  • Pre-heat oven to 240’C/220’C Fan/Gas 9
  • Rinse the joint and pat dry.
  • Rinse rosemary and sage, peel and quarter the shallots
  • Peel 2 cloves of garlic and the rest unpeeled.
  • Place the rib of beef in a heavy bottomed roasting tin.
  • Add the unpeeled garlic cloves, shallots and bruised sage leaves.
  • Make some slits in the meat and insert the peeled garlic cloves and rosemary.
  • Pour the olive oil over the meat.
  • Put the tin in the hot oven and seal the meat for 20 minutes, turning the joint on its sides a couple of times.
  • Remove the roasting tin from the oven and pour over the wine.
  • Return to the oven and leave it for a couple of minutes.
  • Turn the oven temperature down to 190˚C/170˚C fan/Gas 5 and continue roasting for 30 minutes per kilo if you like your beef rare or 40 minutes per kilo for medium rare.
  • Remove the beef from the roasting tin and transfer to a carving board. Cover with kitchen foil and leave to rest in a warm place for at least 20 minutes before carving.
  • Meanwhile, strain the roasting juices through a sieve.
  • Season with a little salt and a generous grinding of black pepper and keep warm.
  • Arrange the carved beef on a warm serving dish, drizzle with the roasting juices and serve immediately.



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