Great British Beef Week - Roast rib of beef with rosemary and garlic

A rib of beef is the most traditional of beef roasting joints. The rib of beef is matured on the bone to develop flavour and tenderness and then beautifully trimmed to create a stunning cut for the table. The bone is immaculately chinned and each inch or so is traditionally tied to make roasting and carving simple.

All of our beef is regeneratively farmed without exception. Most of our producers are PFLA certified and many of them are using Holistic Planned Grazing techniques to put more carbon into the ground than the farms release meaning a net loss for the atmosphere.

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Roast rib of beef with rosemary and garlic

Method

1. Preheat the oven to 240°C/475°F/ gas 9.

2. Remove the beef out of the fridge 1 hour before cooking

3. Place your roasting dish in the oven to heat

3. Strip the majority of rosemary leaves into a pestle and mortar, and peel and add 3 cloves of garlic, then crush to a paste with a pinch of sea salt and a tablespoon of oil.

4. Tip the paste onto the beef and massage all over.

5. Crush the remaining unpeeled garlic cloves and scatter into the hot roasting tray with the beef. Place straight into the oven and roast for around 50 minutes, basting occasionally with the juices.

6. When the time’s up, reduce the temperature to 190°C/375°F/gas 5 for around 10 minutes, or until the beef is golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done.

7. Transfer the beef to a platter, rub the butter on top, then use the remaining rosemary to brush all over the meat. Cover with a layer of tin foil and  leave to rest.

8. Serve the beef with the resting juices over the top – delicious served with a traditional Yorkshire puddings and all the trimmings! 

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