Rib Of Beef (Off The Bone)

Remove the roast from the packaging and pat dry with kitchen paper. Allow the roast to come to room temperature well in advance or for at least 30 minutes before cooking.

Traditional Roasting

Preheat the oven to 250°C / 475°F / Gas 9, sear the meat for 7-8 minutes in the oven.

After searing reduce oven temperature to 190°C / Fan 170°C / Gas 5 and cook for:

Rare: 10-12 minutes per 450g
Medium: 14-16 minutes per 450g
Well Done: 20-22 minutes per 450g

Times stated in our guidelines relate to conventional oven, if you have a fan oven and are unable to turn the fan off, we advise reducing the suggested temperature by 15-25°C.

Low Temperature Cooking (Medium Result)

Preheat oven and baking tray to 80°C without the fan.

Pat dry with kitchen paper. If desired smear 2 tbsp of Dijon mustard all over. Heat 1 tbsp of oil in a large frying pan and sear the meat all over for 4-6 minutes in total.

Place onto the preheated tray and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx 2 hours).