How to roast bone-in rib of beef

Plan a rib roast around its weight, shape, thermometer readings and carving direction.

Bone-in rib of beef makes a generous roast with a distinctive centrepiece appearance. The useful preparation starts with choosing a tin that fits and deciding how you want to serve the meat.

Before roasting

Check the joint’s weight and supplier instructions. Defrost completely if necessary. Remove outer packaging and any absorbent pad, keeping only cooking string specified as safe by the supplier. Blot the surface dry and season simply.

Set the joint on a rack or on its bones in a roasting tin. Avoid wedging it tightly into a deep dish: space allows heat to circulate and makes the pan juices easier to manage.

Control the cooking

Use the supplier’s recommended oven method for the cut and weight. Check the thickest centre with a clean thermometer, keeping the probe clear of bone and large fat seams. Minutes per kilogram are a planning estimate rather than proof of doneness.

Pink roast beef methods are only appropriate to intact whole-muscle joints with their exposed surfaces thoroughly cooked. Rolled, stuffed or mechanically tenderised joints may require thorough cooking throughout. Follow the label and choose a thoroughly cooked finish for people advised to avoid undercooked meat.

Rest before carving

Rest according to the cooking method, keeping the joint warm. Use this interval to finish vegetables and gravy. A stable board with a juice channel is helpful.

Remove the rib bones carefully, then carve the meat across the grain into slices. Offer thinner slices first so guests can take more if they want. Keep the bones for stock only if handled and stored safely.

A good rib roast relies on preparation and measurement. Extra oven time cannot be taken back, so start checking before your estimated finishing time.

Explore the Malpas Farm Shop range
Bone in Rib of Beef 2 - 5kg
https://www.malpasfarmshop.co.uk/product-page/3-kg-rib-of-beef

Illustrative serving or preparation suggestion. Presentation and accompaniments may vary.