Rib Of Beef
The rib of Beef or Rib roast is a classic choice for a Sunday roast. However, it’s becoming very popular for Christmas Day too. You might be surprised, but not everyone chooses the popular bird -Turkey. The Christmas Rib Roast, however, is an all-round favourite and a very succulent cut of Beef.
If you want an even tastier experience, we recommend choosing the Dry Aged Rib of Beef. The Dry Aging process makes the beef superior in taste because it’s left to age in a special “dry ageing” fridge for a minimum of 28 days.
- 4 lbs of rib roast (Dry Aged or non-dry Aged)
- Tsp of natural salt
- Two tsp of ground black pepper
- 2 tsp dried thyme
- 2 tsp garlic powder
- stalks celery, cut into 2-inch pieces
- 1 carrot, cut into 2-inch pieces
- 1 small unpeeled onion
- 2 tsp concentrated beef base (paste)
- It’s best to prepare the Rib of beef the day before cooking. First, remove the roast from the fridge and dry thoroughly with paper towels. (Optional) Then set the prime rib of Beef on either a baking sheet or oven dish, and place back in the fridge overnight.
- Before it’s time to cook the rib of Beef. Take the meat from the fridge approx. one hour before cooking and let it rest. In a shallow bowl, mix the natural salt, ground black pepper, thyme, and garlic powder so its mixed thoroughly. Evenly spread this mix over the top of the meat.
- Preheat the oven to 200 degrees Celsius or gas mark 6. Dice the onion into pieces. Place the celery, carrots, and onion pieces into the bottom of a roasting pan. Next, place the roast on top of the vegetables.
- Roast the prime rib of beef in the preheated oven for 30 minutes. Then, make sure to turn the temperature down in the oven to 180 degrees or gas mark 4 and continue to roast the beef until the meat is browned. After 2 hours check the beef. We always recommend using a thermometer. It’s the best way to ensure your meat is cooked through while ensuring that any harmful bacteria is killed off. Insert the thermometer’s probe into the thickest part of the Beef, when it reaches 55 to 58 degrees celsius the meat is medium-rare.
- If you prefer your rib of Beef medium rare, remove from oven, transfer the roast to a plate, and cover with tin foil. We always recommend allowing the meat to rest for 20-30 minutes before carving. The temperature of the meat will rise while it is covered – cooking the meat further. However, if you want the meat medium to well done, keep the rib of beef in the oven for another 10 minutes. After complete the tin foil process.
- Serve with Vegetables, gravy and Potatoes.
To order your Christmas Rib Of Beef click here