ROAST RIB OF BEEF

Great British Beef Week kicks off on 23rd April on St George’s Day and essentially, is all about celebrating properly sourced British beef and the people behind it -  farmers, butchers, and the local supply chains that make quality possible.

At Turner & George, that’s been the point from day one. We source much of our beef from Yorkshire, Shropshire and Derbyshire, working closely with farmers who prioritise native breeds, proper husbandry and time - the things that actually make beef taste of something. It’s beef with character, and it deserves to be cooked simply and well.

This method, in fact, comes straight out of PRIME - Richard Turner’s own playbook of bovine greatness - and it’s a firm favourite of his for a reason. It lets the quality of the meat do the talking.

Which brings us neatly to a rib of beef.

Big, bold, and unapologetically traditional -  this is the roast that earns its place at the centre of the table. And if you’ve never cooked one before, there’s really no better week to start. 

The best way forward? A proper Sunday roast with all the accompaniments - crisp potatoes, Yorkshire puddings, cauliflower cheese, something green (maybe) - and, crucially, plenty left over for cold beef sandwiches the next day.

Although, let’s be honest… if this is your first time - what the hell have you been doing all this time?

Roast Rib of Beef

Ingredients - serves 4-6

1.5kg (3lb 5oz) aged rib of beef, on the bone

Beef dripping

Maldon sea salt flakes and freshly ground black pepper

A meat thermometer

Method

Preheat the oven to 220°C (425°F), Gas Mark 7.

Massage the whole joint with soft beef dripping and season lightly, all over, with salt and pepper. Place on a roasting tray and put into the oven.

Cook on this high heat for about 20 minutes, until the meat is well browned and sizzling in the pan. Then reduce the oven temperature to 160°C (325°F), Gas Mark 3 and cook for a further 20 minutes, or until the internal temperature of the meat reaches:

57°C (135°F) for medium-rare

60°C (140°F) for medium (the preferred doneness for this cut)

Remove from the oven, place the joint on a warm serving plate or carving tray, and leave to rest for no less than 30 minutes before carving and serving.

Find a good butcher (you know where we are). Buy the best you can. Cook it properly.