Roast Rib of Beef

Although Filipino cuisine has got a lot to offer even in winter (with its rich soups and stews) I find nothing more comforting than traditional English roast beef to counter the cold.



Roasting used to intimidate me. Growing up in a home with no "real oven" to speak of the concept of "oven roasting" was an entirely new arena for me. My early ventures into this style of cooking resulted in mini disasters but nothing big enough to stop me altogether.



Although your choice cut of meat it vital, roasting is more about getting the combination of the temperature and cooking time right. Once you've mastered this roasting is pretty much fool proof. Always bear in mind though that recipes are simply guides. It is important for you to get to know your oven well. There's no better way to do this than to keep watch as you cook. Half an hour in a recipe might mean 35 minutes using your oven...




I prefer to use beef rib roast for this recipe. Not only is it more tender and juicier it also looks more elegant and more sophisticated than other cuts. I like mine "pink" but living in a household dominated by young palates we've reached a compromise as evidenced by my photos.

Roast Rib of Beef

1kg Beef Rib Roast

Butter

Sea Salt

Black Pepper

1. Preheat the oven to 220C.

2. Rub the salt and pepper liberally over the surface of the meat.

3. To keep the meat moist during the roasting process place bits of softened butter all over the meat (a tip from Inay Carmen)

4. Stand the beef rib in a roasting tray and roast for 15 minutes or until the meat starts to brown on the outside.

5. Lower the heat to 180C and continue roasting for about an hour (Approximately 30 minutes for every 500g. Reduce it to 20 minutes if you want it more pink.).

6. Take the meat out of the oven and rest for approximately 10-15 minutes before carving.

7. Serve with some Yorkshire puddings and roasted vegetables.