Roast rib of beef

Photography: Michael Hart

A rib of beef is the ultimate roast for a special occasion, but any beef roasting joint will give you great results as well.

  • Prep time 10 minutes
  • Cooking time 1 hour & 45 minutes
  • Portion size 12 servings



Take the beef out of the fridge 2 to 3 hours before cooking to allow it to come up to room temperature. Preheat the oven to 230°C (450°F). Weigh the beef to calculate the exact cooking time: for medium-rare, cook for 15 minutes per 450 g plus an extra 20 minutes; for well-done, cook for 20 minutes per 450 g plus an extra 20 minutes.

Place the rib, fat side up, in a roasting tin that holds it snugly. Sift the flour and English mustard together into a bowl, then dust it over the fat using a tea strainer or fine sieve.

Roast the joint for 20 minutes, then reduce the oven temperature to 200°C (400°F) and cook for the remaining cooking time, basting the joint every 20 to 30 minutes.

Once the beef is cooked, take it out of the oven and transfer to a serving platter. Loosely cover with foil and leave to rest for 20 minutes.

Meanwhile, skim any excess fat from the roasting tin. Place the tin on the hob, add the port and cook gently for a few minutes, scraping up any bits from the bottom, until reduced. Stir in the Dijon mustard followed by the beef stock and simmer for several minutes. Adjust the seasoning if necessary. Carve the roast, adding any juices to the gravy. Great served with Yorkshire puddings.



English mustard – pungent mustard beloved in England; the powdered form is made from ground mustard seeds, turmeric and flour, while the prepared form is simply the powdered form mixed with vinegar to make it spreadable




Nutritional facts Per serving: about

  • Calories 585
  • Total fat 39.8 g
  • Saturated fat 20 g
  • Sodium 600 mg
  • Sugars 1 g
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Roast Rib of Beef