How To Cook Roast Fore Rib of Beef for Christmas

Christmas Rib of Beef Cooking Guide

Cooking the perfect rib of beef can seem daunting, but with our step-by-step Christmas rib of beef cooking guide, you'll be equipped to make a tender, flavorful roast. We provide timing, temperature, and seasoning tips to ensure your rib of beef is juicy, pink, and cooked to perfection. Whether you prefer it medium-rare or well-done, our guide covers all bases to make sure your Christmas meal is unforgettable.

1. Remove your joint from the packaging, pat dry and bring to room temperature.
2. Preheat your oven to 160°C for fan-assisted or 180°C for ovens without a fan (gas 5).
3. Choose a flameproof roasting tray and set over a medium heat.
4. Season the rib generously with good quality sea salt then sear the joint all over starting on the fat side which will render, releasing beautiful fat to sear and baste the meat.
5. Place the beef fat side down on the tray, add some thyme and a split bulb of garlic then place in the centre of the oven and roast for 15 minutes plus 12 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint.
6. Remember to baste the joint a few times as it roasts.
7. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil.
8. Rest for a minimum of 30 minutes before carving.

To serve:

Traditional roast potatoes, seasonal greens, Yorkshire puddings and horseradish sauce.

Why Choose rib of beef This Christmas?

While turkey is a classic, a rib of beef brings a unique, indulgent experience that stands out on the Christmas table. Not only does it offer a rich, flavorful taste, but it also pairs beautifully with traditional Christmas trimmings like Yorkshire pudding, roasted vegetables, and horseradish sauce. For those considering a change or an additional main, beef rib is a standout choice. Check out our tips and recommended trimmings in the Christmas trimmings guide to complete the meal.