Roasting a Rib of Beef

Before cooking, let the joint come to room temperature for about 2 hours, then trim. Weigh the joint, calculate the cooking time and preheat the oven (see chart). Season the joint. Coat the bottom of the tin with oil, and heat on top of the stove until hot but not smoking. Place the joint in the tin and sear on all sides, about 5 minutes. If using a meat thermometer, insert it in the thickest part of the meat (see box).

1. Roast the joint in the preheated oven for the calculated cooking time, basting occasionally with a large metal spoon.

   

2. If no thermometer is used insert a skewer in the meat for 30 seconds. If cool when withdrawn the meat will he rare; if warm, medium.