Easy rare roast prime rib of beef recipe
Posted by Fiona Nevile in Beef and Steak and Veal | 13 comments
A couple of weeks ago, Danny visited Fred Fitzpatrick’s, shopping list in hand. Suddenly Fred popped a well hung rib of beef into a bag and put it with our order.
Danny was astonished.
“I’m sorry Fred but I didn’t order that!”
Danny is almost as passionate as I am about rib of beef. It must have been hard to say no.
Fred beamed, “It’s a present for Fiona.”
When I got back from work, Danny related the story and I examined the beef through the thin white bag. It had a bluish tint, I knew then that it would be wonderful. We were out and about for the last two Sundays so we had to freeze the beast. Tonight we feasted and there is still enough beef left over for another meal or two.
Thank you Fred for a wonderful present of melt in the mouth rib of beef. Danny is the main mover and shaker in the Sunday lunch department. His crispy roast potatoes, carrots and broccoli were perfect and I made individual Yorkshire puddings. A perfect meal.
Easy rare roast prime rib of beef recipe (for 4 hungry neanderthals)
Ingredients:
- I.2 kilo rib of beef (2 ribs deep)
- 2 tblsp olive oil
- 1 tblsp balsamic vinegar
- A little salt and pepper to season
Method:
- Pre heat the oven to 240? (220? fan assisted). This blackens the outside for tasty outer slices.
- Make a mini-baking tray from foil, just bigger than the joint and place in a roasting tray. This will contain the juices in a smaller area and stops the juices from drying out.
- Rub a little olive oil over the surface of the joint and season the joint with a little freshly milled salt and black pepper.
- Pour the rest of the olive oil and the balsamic vinegar into the foil baking tray, place the seasoned joint flat side down and put it in the preheated oven.
- After 15 minutes, turn the temperature down to 190? (170? fan assisted) and let it cook for a further 20 minutes. These timings are for a rare 1.2 kilo rib of beef.
- Take it out of the oven and place it under a duvet of towels for 20 to 30 minutes to rest. Don’t put it in the warming cupboard of the oven as it will continue to cook.
- Make your gravy by pouring off the juices into a small saucepan and simply adding carrot water 50/50 to the meat juices. (We always cook carrots with a Sunday roast. The juice helps to make great gravy when added to any meat juices).
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Wow – totally mouth watering
I love your site. Pertaining to the garlic I would reccomend rubbing it over the hot meat rather then directly adding slices say when you change the temperature in step 5 and when you take it out just before resting rub again. Adds a nice subtle flavour of garlic in contrast with how lamb would be prepared and cooked which has garlic as quite an eminent flavour.
Hi Natalie,
You can’t beat rib of beef. Our present was really well hung so it was melt in the mouth.
Great that the Yorkshire pudding worked out well for you. I like the individual Yorky puds best!
hello again-i got my rib of beef from my local morrisons today-where i usually go-made my first tray of yorky pud-n it was delicious-meat had a few ganglins!(fatty bits as my fella calls em)-but i was so pleased with the yorky 🙂
you are so lucky with your butcher-free rib of beef!!!it is my favourite but no-one cooks it like my mom used to-i keep trying to perfect my beef but i do think the quality of the meat matters too-its sunday so i shall be trying again today-a real sunday roast with everything-it is the best meal ever x
Hello The Dragon,
We’re not sure and still arguing. Now we have the Magimix we can mince at the touch of a button. But sandwiches are heavenly, although we have been on a diet (only lunch) for two weeks. Jury still out.
Hi Amanda,
A much easier comment to answer. Fred Fitzpatrick is great and so is his meat.
Hi Pat,
We are really lucky. Fred and John both advise and nurture. And it’s not just meat that we discuss.
Hello Jan,
Garlic? I have pointed D’s nose towards your comment. He assures me that he will try it the next time that we have beef. Thanks for the tips.
Eeeeek!!! You forgot the garlic! Rib of beef without the garlic is just Wrong!
But what a fantastic gift!
Ohhhhhh You lucky Girl you!!!!!!! Ohhhh I really do wish I had a Fred around here!!!!
I’d have loved this meal and what a lovely butcher Fred is.
Wow what a wonderful gift – that is my type of present! Cottage pie with the excess meat or is it just perfect for sandwiches?