This delicious beef rib roast has been on the recipe bucket list for a long time. I knew it was a pretty pricey cut so it put me off for some time but today we decided to give it a try instead of getting a Friday night takeaway and we’ve not been eating out just now too so that was a good excuse also to splash out a bit. It’s definitely the perfect recipe for a special treat and would even work really well at Christmas or New Year!
I placed the rib roast on a bed of freshly chopped vegetables and covered it in freshly chopped garlic, dots of organic golden butter and a good dose of flaked sea salt, freshly ground black pepper and freshly chopped garden herbs. It was the perfect combination of flavours and worked really well. We cooked it to medium rare which created a melt in the mouth texture which worked well with a gravy and the vegetables from the roasting tray.
We kept the sides pretty simply and served this up with the vegetables from the tray, some fresh peas and a simple gravy with some of the tray juices. We really wanted to enjoy the flavours of the beef on their own without too many over powering flavours but you could also add in somre greens, some mashed potatoes, or in the warmer months a fresh garden salad would work really well too.
This dish would also work really well with a delicious simple piece of my seasonal tart to finish off afterwards. You can vary the contents of the tart to suit the seasons. I’m making this in Autumn so blackberry would be my fruit of choice at this time but raspberries or strawberries work great too. If this recipe was part of a special meal you could serve this up with a starter of smoked salmon pate. Its quite a light starter and works well with your own home made Scottish oatcakes too. The videos for both suggestions are below.
My cut of meat was around 1.6kg and served four of us easily with loads of leftovers. You can adjust the cooking time for a larger cut as per the details below and increase the vegetable quantities for the base of the tray. All of the vegetables are chopped chunky.
Beef Rib Roast Cut 1.6kg approx
1 whole bulb of garlic (half of the cloves crushed and half finely chopped)
salt and pepper
garden herbs of choice (optional)
6-8 carrots chopped
3 celery stalks chopped
2 chopped onions chopped
Sides – any other sides you wish to serve this up with
- Preheat the oven to 200oc.
- Add all of the chopped vegetables into a large baking tray, drizzle with olive oil and sprinkle with salt and pepper.
- Add the meat on top of the vegetables.
- Add all of the crushed garlic cloves (skins and all) on top of the vegetables around the meat.
- Sprinkle half of the chopped garlic and some salt and pepper onto one side of the meat and turn over. Sprinkle the remaining chopped garlic and some more salt and pepper onto the other side and dot the meat and vegetables with the butter.
- Sprinkle the chopped garden herbs over the meat and vegetables.
- Add the tray with the vegetables and meat into the oven at 200oc for 30minutes.
- Turn the heat down to 180oc and cook for a further 36minutes. This is 12minutes per approx 500g or if you like it rare you can cook it for 10minutes per 500g. So for my cut at approx 1600g I multiplied 12 x 3 = 36 minutes.
- Remove the meat from the oven and leave to rest for a further 30minutes under some tinfoil to keep the heat in. This helps to keep all the juices in the meat and ensure it doesnt dry out.
- Make up the gravy granules with some of the juices from the tray and some hot water. Follow the instructions on your gravy container.
- Serve up the meat sliced with some of the vegetables from the tray and the sides you have chosen.
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