The Perfect Boneless Rolled Rib of Beef: A Juicy and Tender Roast

Looking to impress your guests with a delicious boneless rolled rib of beef roast? Look no further! In this article, we’ll guide you through the process of marinating and roasting your beef joint to perfection. Whether you prefer it rare, medium, or well done, we’ve got you covered.

Cutting our Rolled rib of beef boneless roast joint into slices with a silver meat fork and silver knife on a wooden chopping board served with flawless Yorkshire puddings, roasted parsnips, carrots, garlic bulbs, sprigs of rosemary, broccoli and creamy mash in a brown bowl

How to Cook a Boneless Rolled Rib of Beef?

Check out our easy-to-follow slideshow below for a quick guide on preparing and roasting a boneless rolled rib of beef. If you’re too eager to wait, you can jump straight to the recipe. But don’t worry, we’ve got more tips coming up!

Choosing the Perfect Beef Joint

Don’t be put off by the amount of fat on top of the roasting joint. This fat is what keeps the beef tender and adds incredible flavor as it melts into the meat while cooking. There are two cuts of rolled rib of beef: the first cut (loin end) is smaller and leaner, with beautiful marbling throughout. It’s the most desired and expensive cut. The second cut, known as the chuck-end, has an extra layer of fat running through the middle. It’s slightly cheaper but still produces delicious slices of beef. If you don’t like the fat, you can always remove it after cooking. Just ask your butcher for a rolled rib roast joint.

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Rolled rib of beef joint on a wooden chopping board

Marinating for Maximum Flavor

For the most tender roast beef, we recommend marinating your boneless rolled rib of beef for 2 to 15 hours before cooking. The meat already has plenty of marbling and a generous fat cap, so it will be tender even without marinade. However, marinating overnight will infuse the beef with beautiful flavors. We like to use a combination of Newcastle Brown Ale, olive oil, and mixed herbs for our marinade.

Placing the beef joint in the brown ale marinade in a large silver bowl

Creating a Flavorful Crust

To add an extra kick to your boneless rib of beef, create a delicious pepper and coriander crust. For the best results, crush whole peppercorns and coriander seeds using a mortar and pestle. The freshly ground spices will give your beef an amazing aroma and taste. If you don’t have whole spices, you can use ground black pepper and ground coriander.

Peppercorns and coriander seeds in a black mortar ready to be crushed

Roasting the Beef to Perfection

Before roasting, bring the beef joint to room temperature by taking it out of the fridge at least 1 hour beforehand. This helps ensure an even result. Place the joint on a rack or on top of roughly chopped vegetables in a baking tray. The vegetables not only elevate the meat but also add flavor. Pour the marinade liquid into the tray to keep the moisture level high and prevent the meat from drying out. You can use onions, carrots, and garlic, or get creative with other vegetables.

Placing the beef joint on top of chopped up onions, carrots and garlic bulbs in a large black baking tray

Cooking Times for Your Preferred Doneness

The cooking temperature remains the same whether you want your beef rare, medium, or well done. The degree of doneness depends on the cooking time. Remember to factor in the size of your joint when calculating the time. For example, a 2.5kg boneless rib of beef cooked to medium rare would take approximately X minutes. Check the table below for more details.

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Resting and Carving

After removing the beef from the oven, cover it loosely with foil and let it rest at room temperature for at least 20 minutes. This allows the beef juices to redistribute and ensures every slice is juicy and tender. While the beef rests, you can prepare your side dishes. Carving a boneless roast rib of beef is a breeze since there are no bones to navigate. Simply carve the beef into thick or thin slices according to your preference.

Rolled rib of beef boneless roast joint served on a wooden chopping board with flawless Yorkshire puddings, roasted parsnips, carrots, garlic bulbs,sprigs of rosemary, broccoli and creamy mash in a brown bowl

Leftovers and Reheating

If you have any leftover roast beef, wrap it in foil and store it in the refrigerator for up to 3 days. To reheat the beef slices, we recommend using gravy to keep them moist. Avoid overheating, as it can dry out the meat.

Serving Suggestions

We recommend serving your perfectly roasted peppered rib of beef with mashed potatoes, Yorkshire puddings, roasted vegetables, and gravy. Get creative with your side dishes and create a memorable feast for your loved ones.

Now that you have all the secrets to a mouthwatering boneless rolled rib of beef roast, it’s time to put your culinary skills to the test! Don’t forget to share your success stories with us in the comments section. Enjoy your delicious roast!