Rib of Beef

Tim once sold a five-bone fore rib joint of beef to a couple who insisted they would eat the whole thing for their Christmas lunch. History doesn’t tell us whether they succeeded, and if they did, whether they also had sides. As Tim pointed out to them, a five-bone rib weighs 7–10kg (15lb 7oz–22lb). We can only hope they put some into sandwiches.

This is our roasting guide for a large (two or more bone) wing or fore rib joint. If you want to be absolutely sure about how done your roast is, insert a meat thermometer into the centre: it should read approximately 50°C (122°F) for rare, 54°C (129°F) for medium-rare and 58°C (136°F) for medium.

Some cooks prefer to season after cooking as the salt starts to draw out moisture, and if done too far in advance, can create a wet surface and make it harder to get a decent crust. We season in the last moments, just before the joint goes in the oven. For six people, you will need a two-bone wing rib (from the loin end), weighing about 3.5kg (7lb 11oz). Larger joints, like a fore rib with three bones (weighing about 4.5kg/10lb) will feed 6–8. Traditionally, after an initial 25 minutes in the oven, recipes call for meat to be cooked for 15 minutes per 500g (1lb 2oz) for rare meat, 17 for medium rare and 20 for medium. We find that 15 minutes can result in very rare meat when cooking smaller pieces. That’s totally safe if that’s how you like to eat it, and there will be slightly better done meat at either end of the roast for anyone who prefers their meat cooked closer to medium, but cook it for 17 minutes per 500g (1lb 2oz) if you like it slightly better done. Resting the meat is crucial as it will continue to cook as it does so.

1. Remove the meat from the refrigerator at least 1 hour before cooking. Preheat the oven to 220°C (425°F), gas mark 7, and calculate the required roasting time:
2. For rare – 17 minutes per 500g (1lb 2oz)
3. For medium-rare – 20 minutes per 500g (1lb 2oz)
4. For medium – 22 minutes per 500g (1lb 2oz)
5. Place the joint in a deep roasting tin so that it is standing up on the bone. Pat the surface of the meat dry with kitchen paper. Using your hands, coat the surface of the joint
6. with the oil, just enough to allow the seasoning to stick, then season with the mustard powder, salt and pepper. Make sure the oven is fully heated, then place into the hot oven and roast for 25 minutes.,
7. When the initial searing time is up, remove the beef from the oven. Turn the oven down to 170°C (335°F), gas mark 3–4, and leave the door open for a few seconds to help it come down to temperature. Return the beef to the oven for your calculated roasting time.
8. When the cooking time is over, remove the tin from the oven. Allow the meat to rest in the tin for 10 minutes, then remove the meat, wrap in foil and allow it to rest for another 20. Serve the meat in slices, with plenty of hot gravy, horseradish, Yorkshires and your choice of sides.

• 1 large prime rib or wing rib joint (2 or
• more bones)
• 2 tablespoons flavourless oil
• 1 teaspoon mustard powder
• sea salt and freshly ground black pepper