Rib of Beef

Whilst digging through my photos, I found this delicious Rib of Beef with Yorkshire Puddings and Roast Potatoes.

I made this the weekend before my Australia and China trip. Unfortunately I do not have every photo, but it is a fantastically simple dish to make. Again, I use a meat thermometer to ensure that I get the perfect medium rare temperature.

The rib was delicious, with a crusty salty outside with melt in the mouth medium rare inside. Accompanied with buttered seasonal vegetables, crunchy roast potatoes and light and fluffy puds, there is no better Sunday dinner.

Normally, I would make gravy, but in this instance I settled with horseradish sauce.

Rib of Beef : Serve with horseradish


for the rib of beef [serves 2-3] :
1 rib of beef
100g plain flour
1 tbsp of English mustard powder
1 tbsp vegetable oil
salt and pepper for flour seasoning
seasonal vegetables
knob of butter

horseradish sauce for garnish

for the Yorkshire puddings [serves 2]
see recipe

for the crispy roast potatoes [serves 2]:
see recipe

for the gravy [serves 4] :
see recipe


for the rib of beef :
1) Mix the mustard powder into the flour and season well with salt and pepper.
2) Rub the flour all over the rib of beef, covering evenly. Pay off the excess.
3) Place a frying pan on the highest heat. Heat until extremely hot.
4) Add the vegetable oil, it should be almost smocking immediately. Add the rib and leave to to brown.
5) After a minute or so, flip the beef and sear the other side.
6) Place on a roasting tray.
7) Place the beef in a preheated oven, gas mark 3.
8) Cook for about 35 minutes, until the internal temperature is 48 C.
9) Remove and loosely cover with foil. Leave to rest for 15 minutes, allowing the meat to relax. Now is a great time to make the gravy if you desire.
10) Serve with butter seasonal vegetables, Yorkshire puss.


Dust the beef all over with the mustard powder and flour

Rib of Beef : Sear and brown all over

Sear sand brown the rib of beef on a very high heat

Rib of Beef : Beat up the potatoes

Beat up the parboiled potatoes, before adding butter and oil

Rib of Beef : Rib browned on one side

Brown well on one side before turning

Rib of Beef : Turn over and brown the other side

Sear the other side till golden brown

Rib of Beef : Place on an oven tray

Place on an oven tray

Rib of Beef : Season again

Season again

Rib of Beef : Heat the oil for the Yorkshire puds

Heat the oil in the Yorkshire Pud tray

Rib of Beef : Prepare the veg

Prepare the vegetables

Rib of Beef : Season and add a little butter

Season the still tender vegetables, add a knob of butter

Rib of Beef : Puds looking great

Puds looking amazing

Rib of Beef : Rest the beef

Rest the beef. Now is the time to make gravy if desired

Rib of Beef : Time to serve!

Time to serve

Rib of Beef : Slice the Rib

Slice the beef rib

Rib of Beef : Serve with horseradish

Serve with horseradish

Rib of Beef : Close Up

Close Up

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