Roast Rib of Beef

Updated February 23, 2016

Be sure to let this magnificent roast stand at least 15 minutes. Good with Yorkshire puddings, roast potatoes, and vegetables of your choice.

Makes6 servings

Preparation Time20 min

Preparation Time - Text20 mins, plus standing

Cooking Time1 min

Cooking Time - Text120

Cooking Methodroasting



Total Timeunder 4 hours

Recipe Coursemain course

Five Ingredients or LessYes


Taste and Texturemeaty, rich


  • 3 lb 3 oz (1.5kg) beef rib roast with bones
  • 2 tbsp butter, softened
  • Salt and freshly ground black pepper
  • 2 tbsp all purpose flour
  • 2 cups beef stock


Preheat the oven to 425°F (220°C). Spread the beef with the butter and season with salt and pepper. Place the beef, bone-side down, in a roasting pan.

Roast for 15 minutes. Reduce the oven temperature to 375°F (190°C) and roast to the desired doneness, allowing 15 minutes per 1lb (450g) plus 15 minutes for medium-rare beef. A meat thermometer inserted in the thickest part of the roast will read 130°F (55°C).

Transfer the beef to a platter and tent with aluminum foil. Let stand for 15–20 minutes before carving.

To make the gravy, discard all but 2 tbsp of fat from the roasting pan. Place the pan over medium heat. Whisk in the flour, scraping up the browned bits in the pan. Whisk in the stock and bring to a boil, whisking constantly, until thickened and smooth. Reduce the heat to low and simmer for 2 minutes. Season with salt and pepper. Strain into a gravy boat. Carve the beef and serve with the gravy.



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