Beef rib - first time help needed!

[SugarCookieMonster]

I’ve ordered a rib of beef from the butcher for Christmas. I’m picking up on the 23rd and was hoping to cook it on 27th (not sure if that’s realistic?!).

I’ve seen a Nigella recipe where you roast it in the oven. Does anyone have any tips on cooking a rib of beef? I’ve never cooked one before so don’t know what to watch out for.

Also how long will it keep once cooked and any suggestions for leftovers.
TIA

This is the best choice for a Christmas dinner, in my opinion a great cut of meat and always a winner in my house. This is the recipe I always turn to and produces the best ever gravy, I wouldn’t use any other recipe .
To get ahead of the game you can put together the dry rub ingredients- don’t use fresh herbs it’s dry only.
If you do make it this way I hope you enjoy it s as much as I do, my DD would always keep returning to it after dinner picking at the edge pieces!!!
Merry ChristmasBlackened Rib of Beef

This recipe is a failsafe for me. Delivers perfect beef every time. A meat thermometer is essential though

https://www.seriouseats.com/perfect-prime-rib-beef-recipe

This is the one I always use, I’d definitely recommend using a meat thermometer.

Delia Smith’s roast beef

Thank you for all of the recipes. Just poured myself a glass of port so will peruse now 🍷

Funnily enough I was looking at the Meater thermometer as I’m prone to roping in anyone within 5 miles to ask if the meat looks cooked 😂.

I was just going to post the link @FloraMaguire has posted above, its incredible. Absolutely invest in a meat thermometer. I'd never risk doing a lovely (expensive) joint like this without and it will always come in handy

Thank you!
Any suggestions on how to use up or reheat leftovers?

I cooked my rib this way last year - it was the best I’ve ever cooked it!

Cold beef sandwiches - use a sourdough bread, best butter and a smear of English mustard. If you must, add some rocket.

The River Cottage Meat Book is my bible for meat cooking, and the Thermapen thermometer has made my timing so much better. I wouldn't be without either.

For those who use a thermometer what temperature do you aim for please?

For sure get the Meater thermometer, best investment ever imo, esp for large expensive cuts like this. Tell it the cut, the weight and how you'd like it done and it tells you temp and times. Theres an app for it so you dont even need to open the oven door. Its amazing.

It depends how well done you like your meat really. The serious eats recipe posted above gives temperatures for different levels of pinkness. I normally aim quite rare, so 52c or so

I usually cook my rib for 1 hr at 120 degrees then blast it on 240 degrees for 20 mins

Then I rest it and cover with foil for 1 or two hours

However I’d be keen to know how long others rest theirs and if they cover it with foil

Also I know this won’t go down well but I use the fat drippings and all the juices to make my gravy - it’s so delicious if calorific!!

I found it on sale in Costco so have ordered! Very excited to test it out.

Rib of beef is such a good choice. If the Nigella recipe is from her Christmas book IME the timings are over and you want to knock a bit off. We usually have a small joint though, and I do wonder if the smaller joints have proportionally more bone, throwing the time per kg off a bit.

On resting, mine has an hour. We have a little kitchen, and this means I have the single oven free for everything else.