Ensure your beef is at room temperature by taking it out 1-2 hours before cooking.
Weigh your piece of beef and calculate your roasting time. A 2.5kg rib of beef should feed about 8-10 people generously. If your beef is on the bone, you may need to lower your cooking times a little as the bones act as an effective heat conductor.
Preheat your oven to 220ºC.
Cook the well seasoned beef in a snug roasting tin for 20 minutes per 450g @ 220ºC then...
- 10 – 15 mins per 450g at 1600C for RARE
- 15 mins per 450g at 1600C for MEDIUM RARE
- 15 – 20 mins per 450g at 1600C for MEDIUM
Tip: Check your meat 30 minutes before the end of your cooking time to see if it is ready. Insert a metal skewer for 10 seconds into the meat and test it on the inside of your wrist. It should be just warm for rare, warm for medium rare and hot for medium.
When cooked, leave to rest for at least 20 minutes on a board covered with baking paper (not foil as this will retain the heat and cook the meat further). Carve and serve with roast potatoes, horseradish sauce, Yorkshire puddings and gravy.