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Slow Roasted Rib of Beef

Slow Roasted Rib of Beef


  • 2kg joint of beef

  • Peeled shallots or onions

  • 1 tablesp. mustard

  • Salt and Pepper


  • Spread the fat surface with a mixture of mustard and black pepper.

  • Add some peeled shallots or onion halves around the joint to give extra flavour and colour to the gravy.

  • Set oven to Gas Mark 6, 200°C (400°F). Place the joint in the hot oven for 15 minutes, reduce the temperature to Gas Mark 4, 180°C (350°C) and allow 15 minutes per 1/2 kg for rare, plus 20 minutes extra for medium or 30 minutes extra for well done.

  • To be absolutely accurate, use a meat roasting thermometer. When the meat is cooked remove from the oven, cover loosely with foil and allow to rest for 30 minutes. 

  • This resting time allows the juices to settle; the meat firms up so it is easier to carve.

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