Traditional beef rib roast

Serves 6


  • 1 x forerib of beef, at least 2kg in weight
  • beef dripping

Remove the meat from the fridge a couple of hours before cooking. Season the surface evenly, then sear the joint all over in a hot pan with a generous tablespoon of beef dripping.

Place the ribs, fat side upwards, on a rack in a shallow roasting pan. Roast at 180C allowing 40 minutes per kilo for medium-rare or 45 minutes per kilo for medium (which is how we prefer this cut).

Remove the roast when a meat thermometer registers 57C for medium-rare or 60C for medium and allow to rest in a warm place for at least 20 minutes (by which time the internal temperature will have risen by a couple of degrees).

Recipe from ‘Hawksmoor at Home’ by Huw Gott, Will Beckett and Richard Turner with photography by Dan Lepard, published by Preface RRP £25

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