Deep Dive: My Ultimate Roast Rib of Beef
Make your best version of this sumptuous, show-stopping classic and the Yorkshires to end them all. Plus my tips and links for an effortlessly beautiful Christmas table
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Hello dear newsletter pals, and welcome back to A Lot On Her Plate. As you read this, there’s a good chance I’m knee-deep in unpacked boxes, navigating the chaos of moving house again. Spare me a thought, won’t you? And maybe send wine.
But let’s get to the juicy stuff (literally). Welcome to a slightly different Something For The Weekend, where I’m diving into one of the ultimate holiday showstoppers: roast rib of beef. This outrageously decadent cut, with its savoury, buttery richness and caramelised crust of fat, is pure magic for a celebratory feast. And as if that wasn’t temptation enough, those glorious leftover bones, fatty trimmings and offcuts can be boiled up make for the most bolstering beef stock, or even a soul-soothing pho.
This week, I’m sharing my ultimate recipe for roast rib of beef, as well as the recipe I use for the best Yorkshire puddings I’ve ever made, and my gorgeous beef gravy: a meal that’s guaranteed to leave you and your guests in blissful, ravenous raptures. Whether it’s a long, lazy lunch or an indulgent dinner, this is the kind of meal that silences the table — in the best possible way. And speaking of tables, I’m also sharing some thoughts on easy but beautiful table dressing for Christmas, something I’ll be hot on this year with most of our stuff probably still hiding in a box somewhere!
I’m fully aware that sharing my recipe for roast rib of beef is not exactly reinventing the wheel. But the thing is, every time I post about my roast beef on that other app, I’m flooded with questions. And honestly, there’s a reason the classics endure — they’re timeless, comforting, and sort of unbeatable, especially during the Christmas holidays. You know I really love creating new recipes, but at this is the time of year, for those big, memorable meals, I often find myself leaning into the nostalgia and ceremony of cooking a showstopping roast — not out of habit, but because there’s something so satisfying about perfecting them. Nailing a centrepiece like this isn’t about being flashy; it’s about mastering the process, and finding the confidence to make cooking them a breeze, and this only comes with practise and reliable guidance. Which is what I’m here for.
That said, this is very much a treat: roast rib of beef is a dish I approach with care and reverence, saving it for special occasions. For my vegetarian readers (I see you!), don’t worry — I’ve got something really incredible coming your way soon that will rival any meaty centrepiece for flavour and wow factor.
Last year for Christmas I shared my cook-friendly, spiced buttered turkey and all the sides, and do check this out in the archive for a deep dive of all things turkey if you’re cooking it this year. You’ll also find some excellent side dishes like my best ever sage and garlic crispy roast potatoes, lemon, parsley and pecan buttered sprouts and carrots, honey and cumin parsnips and an array of stuffings. But this time I wanted to turn our attention to beef, as it’s probably the second most popular choice for Christmas and New Year.
Why roast beef?
Cooking roast beef feels like it’s in my DNA. I grew up savouring roast beef prepared by my brilliant mama: who some of you might know as the ‘Queen of Roasts.’ To this day, she still makes an epic Sunday lunch, even if it’s just for herself. What a legend. The sumptuous, indulgent pleasures of her roasts are etched in my memory with Proustian recall. I can still picture the way my mother would wheel in the hostess trolley (remember those?), her hair tucked behind her ear, a glass of wine by her side, and proceed to produce the most magnificent of Sunday lunches that would be shared by our whole family, and usually an aunty, family friend or occasional grandparent. Sitting down to a big plate of tender, gravy-laden slices of roast beef (for me, rib cooked to medium rare is perfection) sends all my pleasure receptors into overdrive. And so I wanted to share my go-to recipe — gleaned in part from my mum, of course — along with some of my favourite tips and tricks for nailing a failsafe roast of this mighty cut of meat.
Why bone-in fore rib?
There’s no denying that this is a pricey cut. A 3kg, 3 rib joint from a great supplier like Dukeshill or Farmison is going to cost upwards of 100 quid. But I would argue that this is actually something of an investment, because that is going to feed at ten to twelve people (so under ten pounds a head), probably with some leftovers, and, as mentioned, you’re going to be left with some beautiful beef ribs that make for a fantastic stock or pho. Even if you’re not planning on feeding that many people, cold roast beef is one of the best cold cuts to have, so you’re actually getting a lot of bang for your buck.
This cut is coming from one of the lesser worked parts of the cow, and is beautifully marbled with fat (not always visible, but it’s in there and it brings the flavour), as well as having a nice covering of external, yellow fat which bastes the joint as it cooks, giving it really exceptional flavour. Cooking it with the bone in not only looks more impressive and helps the joint keep a lovely shape, but the bone also conducts heat through the meat, keeping it succulent and juicy, again contributing to that whopping flavour.
My Guide to Cooking My Ultimate Roast Rib of Beef
Do yourself a favour and read these, and the all the recipes a bit ahead of time
Before we get into the nitty gritty of the recipe, which is actually pretty simple —it’s just a roast, people! — here are my thoughts and top tips on things to consider and pay attention to when you’re cooking a roast rib of beef. Please give them a read through and remember that the devil is in the detail.
With the greatest will in the world, roasting the perfect rib of beef involves a little art alongside the science. Ovens vary, as do cuts of meat — their size, fat content, and even how much moisture they hold (this comes down to how long they’ve been aged). While this recipe works beautifully for me and my oven, it’s important to trust your instincts and stay attentive as you cook.
That said, in the tips and recipe below, I’ve laid out everything you need to feel confident and well-prepared. Follow my instructions carefully, and you’ll have all the tools to adapt if your roast needs a few extra minutes (or a touch less) to reach perfection. Trust the process—and yourself — and you’ll be carving into a show-stopping roast in no time. And drenching it with the most mouth-watering beef gravy (also included). Let us NEVER forget the gravy.