The Ultimate Rib of Beef Recipe by Thomas Joseph Butchery: A Foodie’s Delight
The Ultimate Rib of Beef Recipe by Thomas Joseph Butchery: A Foodie’s Delight
When it comes to a spectacular roast, few cuts can compete with the rib of beef. Known for its rich flavour, succulent tenderness, and impressive presentation, this cut is the epitome of a show-stopping meal. At Thomas Joseph Butchery, we pride ourselves on sourcing the finest grass fed beef, and our rib of beef is no exception. In this blog, we’ll guide you through the best rib of beef recipe, complete with tips to elevate your cooking game and impress your guests.
Understanding the Rib of Beef
The rib of beef, often referred to as the ribeye or prime rib, is renowned for its marbling—a generous distribution of fat within the muscle. This marbling not only enhances the flavour but also contributes to a tender texture. When cooked correctly, a rib of beef yields a juicy, melt-in-the-mouth experience that will have everyone coming back for seconds.
Choosing Your Rib of Beef
When selecting your rib of beef, quality is key. At Thomas Joseph Butchery, we offer grass-fed beef sourced from local farms, ensuring the highest standards of animal welfare and flavour. Look for:
- Marbling: Choose a cut with visible fat streaks for maximum flavour.
- Bone-In vs. Boneless: Bone-in cuts offer richer flavour and a beautiful presentation, while boneless cuts are easier to carve.
- Weight: A good rule of thumb is to allocate around 250-300g of boneless weight per person, depending on the number of sides you’ll be serving.
The Best Rib of Beef Recipe
Ingredients
For a perfect rib of beef, you’ll need:
- 1 rib of beef (approximately 2-3 kg, bone-in for flavour)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper
- 1 onion, quartered
- 2 carrots, chopped
- 1 parsnip, chopped
- 500ml beef stock
Method
- Preparing the Beef
Start by bringing your rib of beef to room temperature. This will ensure even cooking. Remove the beef from the fridge about 2-3 hours before cooking, allowing it to come to room temp and relax. Preheat your oven to 240°C (220°C fan) or 475°F.
- Seasoning
Pat the beef dry with kitchen paper. This step is crucial for achieving a lovely crust. In a small bowl, mix together the olive oil, minced garlic, and a generous pinch of salt and pepper. Rub this mixture all over the beef, ensuring it’s evenly coated.
- Herb Infusion
Next, take your fresh rosemary and thyme. Tuck the sprigs under the string or around the meat. This will infuse the beef with aromatic flavours as it cooks.
- Roasting
Place the seasoned rib of beef on a roasting tray, surrounded by the chopped onion, carrots, and parsnip. These vegetables will caramelise beautifully and add depth to your gravy.
Roast the beef in the preheated oven for 20 minutes at the high temperature. This initial blast of heat will create a gorgeous crust. After 20 minutes, reduce the oven temperature to 160°C (140°C fan) or 320°F and continue to roast for another 1.5 to 2 hours, depending on your desired level of doneness.
- Rare: 50-55°C (125-130°F)
- Medium-Rare: 55-60°C (130-140°F)
- Medium: 60-65°C (140-150°F)
Use a meat thermometer to check the internal temperature accurately.
- Resting the Meat
Once your rib of beef reaches your desired temperature, remove it from the oven and transfer it to a cutting board. Cover it loosely with foil and let it rest for at least 20-30 minutes. This resting period is essential as it allows the juices to redistribute, resulting in a more succulent slice.
- Making the Gravy
While the beef is resting, you can make a delicious gravy using the pan drippings. Place the roasting tray on the hob over medium heat. Add a splash of beef stock to deglaze the pan, scraping up any caramelised bits.
Allow this to reduce for a few minutes before adding the remaining beef stock. Simmer until slightly thickened. Strain the gravy into a jug, and season to taste with salt and pepper.
Serving Suggestions
Now that you’ve prepared your stunning rib of beef, it’s time to serve! Here are some suggestions to complement this luxurious dish:
- Yorkshire Puddings: A classic accompaniment that never fails to impress. Serve them warm, filled with rich gravy.
- Roast Potatoes: Crispy on the outside and fluffy on the inside, roast potatoes are a must-have.
- Seasonal Vegetables: Opt for seasonal greens such as Brussels sprouts, carrots, or green beans, lightly steamed or roasted.
- Horseradish Sauce: A dollop of horseradish sauce adds a delightful kick and enhances the flavour of the beef.
Wine Pairing
To elevate your dining experience, pair your rib of beef with a robust red wine. A classic choice would be a full-bodied Cabernet Sauvignon or a rich Malbec. Both wines complement the rich flavours of the beef beautifully.
Conclusion
At Thomas Joseph Butchery, we believe that a perfectly cooked rib of beef can elevate any occasion—from family gatherings to special celebrations. This recipe not only showcases the rich flavours of the beef but also allows for a wonderful experience in cooking and serving.
Whether you’re a seasoned foodie or a novice cook, following these steps will guide you to create a dish that’s sure to impress. So, gather your ingredients, invite your loved ones, and enjoy the delightful experience of cooking and feasting on a beautiful rib of beef. Happy cooking!
