Roast rib of dry-aged beef

Roast rib of dry-aged beef

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
60 mins
Photographer
Steve Brown

This is a classic roast, starting at a high temperature to caramelise and brown the surface of the meat, then cooking further at a lower temperature. I like to rest the beef inside the oven, after it’s been turned off. The residual heat keeps the meat warm without further cooking. The times specified are for medium-rare.

Ingredients

Quantity Ingredient
2kg beef rib roast, at room temperature
salt
80ml vegetable oil
pepper

Method

  1. Preheat the oven to 220°C. Season the beef all over with salt and pepper and rub the surface of the meat and fat with oil.
  2. Place the beef on a rack or trivet in a roasting tray. Roast for 20 minutes, then lower the temperature to 180ºC and roast for a further 30 minutes.
  3. Turn off the oven and leave the beef in the oven for a further 10 minutes to rest.
  4. Remove from the oven, carve and serve with your choice of accompaniments.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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