Few dishes command a table quite like a beautifully roasted 28-day aged rib of beef. Dry-aged for depth and tenderness, this expertly trimmed joint delivers rich, beefy flavour with a perfectly crisp exterior and blushing, succulent centre. Whether you choose the 2.4kg or 4kg rib, this is a centrepiece roast designed to impress.
Serves
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2.4kg rib: 6–8 people
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4kg rib: 10–12 people
Ingredients
For the Beef
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1 × Organic 28-day aged trimmed rib of beef (2.4kg or 4kg)
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2 tbsp olive oil
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4 cloves garlic, crushed
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2 sprigs rosemary
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2 sprigs thyme
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Sea salt & freshly ground black pepper
For the Red Wine Jus (optional but recommended)
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250ml red wine
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500ml good-quality beef stock
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1 shallot, finely sliced
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1 tsp butter
Method
1. Bring the Beef to Room Temperature
Remove the rib of beef from the fridge at least 1–2 hours before cooking. This ensures even roasting and a perfect finish.
Preheat your oven to 220°C / 200°C fan / Gas Mark 7.
2. Season Simply
Pat the beef dry and rub all over with olive oil. Season generously with sea salt and black pepper, then massage in the crushed garlic and herbs.
Place the rib on a roasting rack set over a tray (or directly into a sturdy roasting tin).
3. Roast for Flavour, Then Cook Gently
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Roast at 220°C for 20 minutes to develop a rich, caramelised crust.
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Reduce the oven to 160°C / 140°C fan / Gas Mark 3 and continue cooking:
Cooking Times (Approximate):
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Rare: 15 minutes per 500g
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Medium-rare: 18 minutes per 500g
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Medium: 20 minutes per 500g
Use a meat thermometer if possible:
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Rare: 50–52°C
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Medium-rare: 55–57°C
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Medium: 60–63°C
4. Rest – Don’t Skip This
Remove the beef from the oven, loosely cover with foil, and rest for at least 30 minutes. This allows the juices to redistribute, ensuring exceptional tenderness.
5. Make the Red Wine Jus
While the beef rests:
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Pour off excess fat from the roasting tray, leaving the caramelised bits.
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Place the tray over medium heat, add the shallot, and soften gently.
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Deglaze with red wine, scraping up all the flavour.
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Reduce by half, then add beef stock and simmer until glossy.
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Finish with a small knob of butter and strain if desired.
To Serve
Carve thick slices across the grain and serve with:
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Roast potatoes cooked in beef dripping
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Seasonal greens or buttered cabbage
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Yorkshire puddings
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A generous drizzle of red wine jus
Chef’s Notes
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Thanks to the 28-day aging, this rib of beef needs very little intervention—simple seasoning allows the quality to shine.
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Any leftovers are exceptional in sandwiches, salads, or stirred through a rich beef hash the next day.
