As winter rolls in, we all crave a good ol' roast on a Sunday to look forward to all week long... and prime rib is up there as a top menu option. Sourcing good quality beef is key to great flavor with this dish – as is serving it pink (to your liking, of course). Below, we've listed a minimum cook time, but if you prefer your beef more well done, add on another 10 minutes – but keep an eye on it.
This meal takes 25 minutes to prep and 45 mins to cook to rare, so, as roasts go, it's pretty quick – and you don't have to spend all day cooking. Our recipe serves six (or four, with enough for leftovers).
For more options on cooking rib of beef, don't miss our other recipe – it's a little different, but just as tasty.
Prime Rib recipe
- Thanks to Tesco for this recipe
- 2 beef stock cubes
- 1 tbsp olive oil, plus a little extra for the gravy
- 1.5kg (3lb) rib of beef
- 5 small leeks
- 6 parsnips, peeled and halved
- 6 carrots, peeled and halved
- 4 shallots, peeled and halved
- Celery sticks cut into large chunks
1. Preheat your oven to 220°C/200°C fan/gas mark 7. Make a paste by combining one beef stock cube and one tablespoon of oil. Rub the paste into the beef. Next put a large frying pan on medium heat and when the pan is hot, add the beef, fat-side down. Once the fat has rendered and turned golden brown, turn the beef to sear all sides. Once this is done, place the beef in a roasting tin.
2. Return the pan (with the beef fat) to the heat, adding the leeks. Cook until the leeks are golden, then add the leeks to the roasting tin. Do the same for the parsnips and carrots. Add the shallots straight to the roasting tin. Add the celery and sage in alongside the beef.
3. Drizzle the fat from the pan over the joint and veg. Heat the roasting tin for a few minutes on the hob. For rare meat, put the joint into the oven to cook for 30 to 45 minutes (depending on your oven), remembering to turn the meat halfway through this time.
4. Remove the joint and vegetables from the roasting tin and put them aside to let them rest.
5. Again, place the roasting tin on the hob and crumble one beef stock cube into the tin. Add a little water so it can deglaze. Mix this well and transfer it to a saucepan. Bring this to the boil and add two of drops of olive oil to thicken it. Reduce the sauce to thicken and pour over the beef joint and vegetables.
Hey presto, you've got a scrumptious meal! Serve this up with crispy roast potatoes and all the other trimmings you want for a spectacular dish indeed.