Christmas Day Rib of Beef Roast

  • Servings: 6
  • Difficulty: Easy
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  • 4 cloves of garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 1 bone-in rib of beef 2-2.5kg / 4-5lb
  • 250ml / 9 fl oz red wine
  • 500ml / 18 fl oz beef stock


  1. Preheat your oven to 230C / 210C fan / 450F / gas mark 8.
  2. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, salt, pepper, and olive oil to make a herb paste.
  3. Rub the herb paste all over the rib of beef, ensuring it’s evenly coated.
  4. Place the rib of beef in a roasting pan, bone-side down.
  5. Roast the beef in the preheated oven for about 20 minutes to sear the outside.
  6. Reduce the oven temperature to 180C / 160C fan / 350F / gas mark 4 and continue roasting for about 15-20 minutes per pound for medium rare or longer if you prefer it more well done. Use a meat thermometer to check the internal temperature; 130-135°F (55-57°C) is medium rare, 140-145°F (60-63°C) is medium.
  7. Remove the beef from the oven and transfer it to a cutting board. Cover it loosely with foil and let it rest for about 20 minutes.
  8. While the beef is resting, place the roasting pan on the stove top over medium heat. Add the red wine and beef stock to deglaze the pan, scraping up any browned bits from the bottom. Simmer for a few minutes to create a delicious gravy.
  9. Carve the rib of beef into thick slices and serve with the red wine gravy.

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