Rolled Rib of Beef - Boneless Roast Joint

Looking for how to cook the best Roast Beef using a Boneless Rolled Rib of Beef Joint. We give you a step by step guide of how to marinade and cooking times to oven-roast your peppered boneless prime fore rib beef perfectly, whether you like it rare, medium or well done? Perfect tender beef every time, a great and easy to carve Christmas dinner alternative.

📝 Ingredients

• 2.5 kg Boneless Rolled Rib of Beef Joint
• 90 ml Olive Oil
• 550 ml Brown Ale (We used Newcastle Brown Ale)
• 1 tbsp Mixed Herbs
• 1 tbsp Coriander Seeds (Grinded or use already ground coriander)
• 1 tbsp Peppercorn (Grinded or use already ground pepper)
• 2 bulbs Garlic
• 2 Onions (chopped in half)
• 2 Carrots (chopped in half)

👨‍🍳 Instructions

1. 1Mix together ale, olive oil and mixed herbs.
2. 2Rib of Beef: Add the boneless rib of beef joint and fully coat the whole joint of the beef.
3. 3Marinade: Cover and keep in the fridge for at least 2 hours, preferably overnight to marinade
4. 4Preheat: 1 hr before cooking, remove the boneless beef joint from the fridge and out of the marinade. Preheat the oven at 210°C fan or 450°F
5. 5Vegetables: Chop onions, carrots and garlic bulbs and place in the baking tray, this prevents the meat from touching the bottom of the tray. You could use a rack instead?Now pour the brown ale marinade mixture into the baking tray
6. 6Grind coriander and peppercorns with a mortar and pestle or use already ground coriander and peppercorns
7. 7Pepper: Sprinkle the crushed coriander and peppercorn over the top of the beef joint.
8. 8Sear: Place in the oven at 210°C fan / 230°C / 450°F for 10 min, this will sear the meat.
9. 9Roast: After 10 minutes, turn down to 180°C fan / 200°C or 400°F and cook for a further Times shown are for 2500g/2.5kg/5.5lb (instructions for smaller/bigger joints will need time adjusted, see blog post for guidance)Rare - 1hr 20 min Medium Rare - 1hr 50 min (this is how we cooked the one shown in images)Medium - 2hr 15 minWell Done - 2hr 40 min
10. 10Rest: Cover roasting tray loosely with foil and allow to rest for at least 20 minutes. This is an important step to allow the juices to settle throughout the joint.
11. 11Carve: Once rested, carve into desired size slices. Ready to serve.