Roasting A Rib Of Beef
Before cooking, let the joint come to room temperature for about 2 hours, then trim. Weigh the joint, calculate the cooking time and preheat the oven (see chart below). Season the joint. Coat the bottom of the tin with oil, and heat on top of the stove until hot but not smoking. Place the joint in the tin and sear on all sides, about 5 minutes. If using a meat thermometer, insert it in the thickest part of the meat.
1. Roast the joint in the preheated oven for the calculated cooking time, basting occasionally with a large metal spoon.
2. If no thermometer is used insert a skewer in the meat for 30 seconds. If cool when withdrawn the meat will be rare; if warm, medium.
MEAT THERMOMETER
The best way to tell if a roast is done is to use a meat thermometer. After searing the meat, insert the spike of the thermometer into the thickest part of the joint. Be careful not to touch any bone as this will give you an inaccurate reading. The reading should be 60°C for rare, 70°C for medium and 75°C for well-done.
ROASTING TIMES
All timings are approximate, and are based on minutes per 450 g at 180°C.
• BEEF ON THE BONE
Rare 20 minutes plus an extra 20 minutes
Medium 25 minutes plus an extra 25 minutes
Well-done 30 minutes plus an extra 30 minutes
• BEEF OFF THE BONE
Rare 15 minutes plus an extra 15 minutes
Medium 20 minutes plus an extra 20 minutes
Well-done 25 minutes plus an extra 25 minutes
• VEAL ON/OFF THE BONE
25 minutes plus an extra 25 minutes
