Cookng a Fore Rib Joint of Beef
Looking for how to cook the best Roast Beef using a Boneless Rolled Rib of Beef Joint?
We give you a step by step guide on how to marinade and cooking times to oven-roast your peppered boneless prime rib beef perfectly.
Whether you like it rare, medium or well done, we have the time it will take.
Perfect tender beef every time, a great and easy to carve Christmas dinner alternative.
How to cook a Boneless Rolled Rib of Beef?
Check out our slideshow below for a quick guide on how to prepare and roast a Boneless Rolled Rib of Beef.
You can jump straight to the recipe now or carry on reading for more tips.
Jump to Recipe
How to choose a good rolled rib of beef joint and what to ask for?
First of all, do not be put off of by the amount of fat visible on top of the roasting joint.
This fat is perfect for keeping the beef meat tender, and the peppered fat flavours will run through the beef juice whilst cooking.
Rolled rib of beef has two cuts, the first cut (loin end) a smaller, leaner joint, it has a small amount of fat through the middle and beautiful marbling throughout.
This is undeniably, the most desired cut, and most expensive.
The second cut is the chuck-end which you will know from the extra layer of fat running through the middle.
It is not as expensive as the first cut, but you can still achieve just as tasty slices from it.
You can remove the fat from the slices once cooked if you don't like to eat it.
Ask your butcher for a rolled rib roast joint.
How to marinate a rolled rib of beef boneless roast joint?
For the most tender roast beef, marinate for 2 to 15 hours before cooking.
The meat on the boneless rolled rib comes with alot of marbling and a generous fat cap. So in all honestly if you didn't marinade, it would still be tender.
But, by marinating overnight you will get the most beautiful flavours so we highly recommend it!
We used Newcastle Brown Ale with oil and mixed herbs and left it to soak overnight.
How to make Peppered crust on Roast Beef?
Add a delicious pepper and coriander crust to your boneless rib of beef, the flavour soaks through the fat and into the meat.
Using a Mortar and pestle to crush peppercorns and coriander seeds
For best results use whole peppercorns and coriander seeds and grind them yourself using a mortar and pestle. Freshly ground will give an amazing aroma and taste.
If you did want to substitute, you will need ground black pepper or direct from a peppermill and ground coriander.
How to oven roast a Boneless Rib of beef joint?
Firstly, it is best to bring the meat to room temperature by taking it out of the fridge 1 hour before cooking. This helps you get a more even result.
It is best to raise the beef joint off the bottom of the tray, this can be achieved using a rack or by roughly chopping vegetables to place the meat upon.
We used two onions halved, two carrots chopped, and two bulbs of garlic with the head chopped. However, you can use other vegetables?
Pour the marinade liquid in the tray, in order to keep moisture levels in the oven to stop the meat from drying out and prevent drippings from burning.
The vegetables and garlic can also be plated at the end; they will be lovely and soft; the roasted garlic is great to squeeze out of the skin and added for extra depth of flavour to your gravy.
What temperature and how long to cook beef roast joint for rare, medium or well done?
The temperatures as listed in the table below is the same regardless of wanting it rare, medium or well done?
The degree of doneness is calculated by how long you cook the joint for.
Time will also differ dependent on the size of your joint. Make sure when you calculate the time, you take the size of you joint into account.
| Degree of Doneness | Time at High Temperature 210°C fan | Remaining time at 180 °C fan for each 450g |
| Rare | 10 minutes | 15 minute |
| Medium- Rare | 10 minutes | 20 minutes |
| Medium | 10 minutes | 25 minutes |
| Medium- Well Done | 10 minutes | 30 minutes |
For example the rolled rib of beef we cooked in this blog was cooked to medium rare.
So check out the calculation below for the time we cooked for;
| Size of joint | Time at High Temperature 210°C fan | Remaining time at 180°C fan | |
| 2.5 kg - Medium - Rare | 10 minutes | 2500g ÷ 450g = 5.5 20 minutes x 5.5 = 1hr 50 minutes |
Can I follow this recipe if my joint is not boneless, Bone in Rib of Beef?
Bone-in takes longer to cook, however as the weight is obviously heavier it actually evens out the extra time needed.
So you can use the same calculations!
Admittedly, the bone-in rib of beef looks pretty impressive as a centrepiece on the table, especially at Christmas time.
It has also been said that the bone in, will give you a juicier roast, that is questionable, in fact, I have not noticed a difference myself?
On the whole, the ease of carving a boneless rib of beef joint is what wins me over!
The butcher does a beautiful job of removing the bone and rolling it into shape, tying it off with string.
This is why we usually opt for a boneless rolled rib of beef, but the choice is yours!
Should I cover rib of beef during oven cooking?
There is no need to cover the rib of beef during cooking.
Resting Roast Beef after cooking?
One of the most important steps of cooking any roast beef joint is to allow it to rest after you remove it from the oven.
Cover the rib of beef loosely with foil in the tray?
Leave to rest at room temperature for at least 20 minutes, but longer is fine!
I normally cook my mashed/roast potatoes and vegetables whilst it is resting so it is well-rested, about 50 minutes.
The beef juices during cooking, congregate in the middle of the joint.
Resting time will allow the juices to diffuse back out and soak into the whole of the joint. Subsequently, every slice is juicy and tender.
How to carve Boneless Roast Rib of Beef?
Without a doubt, the best thing about a boneless Roast Rib of Beef is how easy it is to carve. Due to lack the of bones in it, you can choose how thick or thin you like the slices.
Once the beef has rested you will be able to easily carve slices of tender beef for all.
How many people will a 2.5kg Boneless Rib of Beef serve?
Plenty enough to serve 8-10 people in a 2.5kg Boneless Rib of Beef.
How to store leftover Roast Beef?
Once cooled, store any leftover meat wrapped in foil either sliced or still whole, in a refrigerator for up to 3 days. Admittedly it doesn't normally last us that long.
We purposely cook too many side options, so we can have an easy quick reheated roast dinner the next day with all the leftovers!
How to reheat roast beef slices?
The best way to reheat the beef slices is in gravy, to keep the slices moist whilst in the microwave or oven. Try not to overheat them as it will dry the meat out.
What to serve with Roast Peppered Rib of Beef?
As seen below, we served ours up with Mashed Potatoes, Yorkshire Puddings, carrots, parsnips and broccoli.
Alternatively, check under the recipe card for other roast dinner side suggestions.
Rolled Rib of Beef - Boneless Roast Joint
Looking for how to cook the best Roast Beef using a Boneless Rolled Rib of Beef Joint.
We give you a step by step guide of how to marinade and cooking times to oven-roast your peppered boneless prime fore rib beef perfectly, whether you like it rare, medium or well done?
Perfect tender beef every time, a great and easy to carve Christmas dinner alternative.
Rate this Recipe
- 2.5 kg Boneless Rolled Rib of Beef Joint
- 90 ml Olive Oil
- 550 ml Brown Ale We used Newcastle Brown Ale
- 1 tablespoon Mixed Herbs
- 1 tablespoon Coriander Seeds Grinded or use already ground coriander
- 1 tablespoon Peppercorn Grinded or use already ground pepper
- 2 bulbs Garlic
- 2 Onions chopped in half
- 2 Carrots chopped in half
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Mix together ale, olive oil and mixed herbs.
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Add the boneless rib of beef joint and fully coat the whole joint of the beef.
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Cover and keep in the fridge for at least 2 hours, preferably overnight to marinade
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1 hr before cooking, remove the boneless beef joint from the fridge and out of the marinade. Preheat the oven at 210°C fan or 450°F
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Chop onions, carrots and garlic bulbs and place in the baking tray, this prevents the meat from touching the bottom of the tray. You could use a rack instead?
Now pour the brown ale marinade mixture into the baking tray
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Grind coriander and peppercorns with a mortar and pestle or use already ground coriander and peppercorns
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Sprinkle the crushed coriander and peppercorn over the top of the beef joint.
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Place in the oven at 210°C fan / 230°C / 450°F for 10 min, this will sear the meat.
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After 10 minutes, turn down to 180°C fan / 200°C or 400°F and cook for a further
Times shown are for 2500g/2.5kg/5.5lb (instructions for smaller/bigger joints will need time adjusted, see blog post for guidance)
Rare - 1hr 20 min
Medium Rare - 1hr 50 min (this is how we cooked the one shown in images)
Medium - 2hr 15 min
Well Done - 2hr 40 min
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Cover roasting tray loosely with foil and allow to rest for at least 20 minutes.
This is an important step to allow the juices to settle throughout the joint.
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Once rested, carve into desired size slices. Ready to serve.
Calories: 392 kcal Carbohydrates: 8 g Protein: 42 g Fat: 19 g Saturated Fat: 4 g Cholesterol: 73 mg Sodium: 134 mg Potassium: 858 mg Fiber: 1 g Sugar: 2 g Vitamin A: 2597 IU Vitamin C: 4 mg Calcium: 62 mg Iron: 5 mg
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Sides to serve with Rib of Beef Roast Dinner?
Please leave us a comment to let us know how you got on, we love to hear from you!
Source: https://flawlessfood.co.uk/rolled-rib-of-beef-boneless-roast-joint/
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