How to cook a rib of beef

There's nothing quite like a succulent beef roast dinner, and when it comes to beef, the rib takes centre stage. This classic cut is known for its rich marbling and incredible flavour, making it the perfect choice for an unforgettable roast - and a genuinely impressive alternative to turkey if you fancy something different for a festive centrepiece. Here's how to choose the right joint and cook it perfectly, every time.

Choosing your rib of beef

A bone-in rib is the classic choice for a traditional roast - the bone helps the meat cook evenly and adds real depth to your gravy, and it makes for a beautiful centrepiece at the table. A boneless rib is easier to carve and a little more forgiving on cooking time, which makes it a good option for larger gatherings or a more stress-free roast.

A few of our favourite joints:

• Welsh Dry Aged Beef Rib from Douglas & Willis - dry-aged on the Welsh pastures for a rich flavour and fine marbling, ideal for a slow roast.
• Rib of Cornish Beef from Primrose Herd - a bone-in joint with impressive marbling from cattle reared on the Cornish coast.
• Boneless Rib of Cornish Beef, also from Primrose Herd - a leaner, easier-to-carve alternative with the same coastal character.
• Fore Rib of Beef from Farm Butchers - an organic option from native breed cattle in Kent, using the first five bones of the rib for an ideal balance of marbling and tenderness.

Serving sizes

• 2.5 kg serves 6-8
• 3.75 kg serves 8-10
• 5 kg serves 10-12

Ingredients

• 1 rib of beef
• Olive oil
• Salt (try the incredible Blackthorn Salt) and pepper
• Fresh herbs (rosemary and thyme)
• A few garlic cloves

Preparing the rib of beef

Step 1 — Bring the meat to room temperature. Take the rib of beef out of the fridge a few hours before cooking. This is important, and ensures more even cooking throughout the roast.

Step 2 — Preheat the oven. Preheat to a high temperature, around 230°C. This initial high heat helps sear the meat, locking in juices and creating a delicious crust. Put your roasting pan in to heat up too.

Step 3 — Season. Rub the rib of beef with olive oil, coating it evenly, then season generously with salt and pepper. Place the garlic and fresh herbs in the pan with the beef.

Cooking process

Step 4 — Sear. Place the beef in the roasting pan (ideally cast iron) and sear in the preheated oven for about 15-20 minutes. This high-heat step is crucial for developing a flavourful crust on the outside of the meat.

Step 5 — Lower the temperature. Once you have good colour and caramelisation, reduce the oven to around 170-175°C and continue roasting to your desired level of doneness.

Cooking times: 15 minutes per 500g for rare, plus 20 minutes extra for medium, or 30 minutes extra for well done. As a whole cut of beef, the rib can safely be served pink once properly seared — aim for an internal temperature of 57-60°C for medium-rare on a meat thermometer, checked at the thickest part away from the bone.

Step 6 — Rest. Once the rib of beef reaches your desired temperature, remove it from the oven and let it rest for at least 15-20 minutes. This resting period isn't optional — it allows the juices to redistribute through the meat, giving you a moist, tender roast.

Step 7 — Serve and enjoy. Carve the rib of beef and serve with your favourite roast dinner accompaniments — roasted vegetables, Yorkshire puddings and a rich gravy. Pair with a delicious red from Pattingham Vineyard.

If you're serving the rib of beef with chips instead, check out our guide to the perfect steak sauces. And for the classic Yorkshire pudding to go alongside, see our Yorkshire pudding recipe.

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FAQ

How long does a rib of beef take to cook?

As a guide, allow 15 minutes per 500g for rare, adding 20 minutes extra for medium or 30 minutes extra for well done — but always confirm doneness with a meat thermometer rather than time alone, as ovens and joint shapes vary.

What temperature should a rib of beef be cooked to?

For medium-rare, aim for an internal temperature of 57-60°C at the thickest part of the meat, checked before resting. The temperature will rise a little further during the rest.

How much rib of beef do I need per person?

As a rough guide, allow around 300-350g per person on the bone, which is why a 2.5kg joint typically serves 6-8 people.

Do I need to bring the beef to room temperature before cooking?

Yes — taking the joint out of the fridge a few hours ahead helps it cook more evenly throughout, rather than being cold in the middle by the time the outside is done.

Should I choose a bone-in or boneless rib of beef?

Bone-in gives extra flavour, a more traditional presentation and helps the meat cook evenly. Boneless is easier to carve and slightly more forgiving on timing, which can suit larger gatherings.