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Flawless Food: The Perfect Roast

Looking for how to cook the best Roast Beef using a Boneless Rolled Rib of Beef Joint? Courtesy of Flawless Food.

We give you a step by step guide of 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?

Perfect tender beef every time, a great and easy to carve Christmas dinner alternative.

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) which is a smaller leaner joint, it has a small amount of fat through the middle and beautiful marbling throughout. Undeniably, the most desired cut, and most expensive.

Millers Rolled Rib

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.

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 2 onions halved, 2 carrots chopped and 2 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.

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;

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.

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.

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