Beef Rib Roast for Christmas

Beef Rib Roast - If you don’t fancy cooking turkey for your Christmas dinner check out this delicious beef rib roast instead, it’s super easy to make.  Just follow the recipe below, it’s all about timing and temperatures. 

Serves 4 people 

  • 4lb beef rib 

  • 1-2 tsp kosher salt

  • 1 tsp fresh cracked pepper 

  • 2 tsp fresh chopped thyme

  • 1 tsp freshly chopped rosemary 

  • 1 tbsp olive oil

  • 2 tbsp butter softened 

Method

It’s always best to cook your beef when it is at room temperature, so if you’ve had it in the refrigerator take it out for about 3 -4 hours before cooking.  Pat the rib dry with a paper towel and rub the salt all over.  Mix the fresh chopped herbs and pepper into the butter and then using you fingers rub the herby butter all over the rib. 

Preheat oven to 325f / 170c
Using a large oven proof iron skillet or pan add the oil, this helps stop the butter from burning. When the pan is hot place the rib in and brown each side for about  45 seconds - 1 minute.  I like to do the edges too, this makes sure that as much of the juices are sealed in.  Transfer the pan to the oven to finish off cooking. Basically you’re searing the beef at a high temperature first, then slowly roasting it at a lower heat. 

The cooking times are approx 10-12 minutes per lb for rare, 12- 14 minutes per lb for medium rare. 14-16 minutes per lb for medium.  If you have a meat thermometer this helps make life easier but you still need to know roughly when to stick it in and check. 

RARE- 4lb rib check after 40 mins and the inside meat temperature should be 115f

MEDIUM RARE - 4lb rib check after 48 mins and the inside meat temperature should be 120f 

Note - Once the beef is out of the oven it will still keep cooking slightly. 

Take out of the oven and leave to rest for 20 minutes before carving.  


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