The Perfect Rib of Beef

So, how to bake beef ribs. Essentially achieving optimal results from this amazing cut of beef is down to the size of the joint, whether you have it with the bone in (my favourite, packed full of flavour with the bone left in) or boneless and the output of your oven equipment. Given I obviously do not know the latter I will therefore provide you with a general guide how to correctly cook your roast rib of beef to perfection.

The key to this given your own oven is known better by you than I, is to keep an eye on the joint during cooking paying attention to the temperature and better still if you have a meat thermometer which I highly recommend to any cook, the temperature instructions which came with the device will tell you at what temperature your beef will need to achieve (in the centre) to produce the desired effect (medium or well done etc).

For an average family Sunday lunch serving 6-8 people and to have some remaining, you will require a joint of rib around 5 to 6 lb in weight this will around 3 ribs worth.

Because the actual ribs act as a conductor of heat bone in joints will not need quite as long cooking time as those boneless therefore as a general rule of thumb for a joint this size to be cooked perfectly (just a hint of pink in the centre) cook at gas mark 9, 475°F (240°C) for 20 minutes then turning down the heat to gas mark 5, 375°F (190°C) and then continue to roast for 15 minutes to the pound (450 g) this will provide you with a nice rare finish.

Add a further 15 minutes to the total beef cooking period for medium rare and 30 minutes additional cooking time for well done rib of beef. Remember to baste well every 20 minutes or so which gives you a good opportunity to check on the meat at the same time.