Sandra Mary Berry Roast Rib of Beef is a magnificent Sunday roast centerpiece popular for its tender, marbled meat and savory mustard crust. Ideally, the beef should be cooked on the bone to enhance flavor and retain moisture, serving as the British equivalent to the American “Prime Rib.”
Mary Berry Roast Rib of Beef Ingredients
- 3kg (6½ lb) rib of beef on the bone (approx. 3 ribs), chined (backbone removed but ribs left in)
- 1 tbsp plain flour
- 1 tbsp mustard powder (English mustard powder)
- 2 large onions, peeled and cut into wedges
- 2 large carrots, peeled and cut into chunks
- 1 tbsp sunflower oil
- Salt and freshly ground black pepper
- 600ml (1 pint) beef stock (for gravy)
- 1 tbsp redcurrant jelly (optional, for gravy)
How To Make Mary Berry Roast Rib of Beef
- Prepare the meat: Preheat the oven to 220°C (200°C Fan/Gas 7). Weigh the joint to calculate the cooking time (see tips below). Pat the fat of the beef dry with kitchen paper.
- Make the crust: In a small bowl, mix the plain flour and mustard powder together. Massage this powder, along with plenty of salt and pepper, all over the fat and flesh of the beef. This creates a savory, crisp crust.
- Prepare the trivet: Place the onion wedges and carrot chunks in the base of a large, heavy-duty roasting tin. These vegetables will lift the beef off the bottom of the pan and caramelize to flavor the gravy.
- Roast (High Heat): Place the beef joint on top of the vegetables, fat-side up. Roast in the hot oven for 30 minutes. This initial blast creates a brown crust.
- Roast (Low Heat): Reduce the oven temperature to 160°C (140°C Fan/Gas 3). Continue to roast for the calculated time:
- Rare: 15 minutes per 450g (1lb) plus 15 minutes over.
- Medium: 20 minutes per 450g (1lb) plus 20 minutes over.
- Well Done: 25 minutes per 450g (1lb) plus 25 minutes over.
- Rest the meat: Remove the beef from the tin and transfer it to a carving board. Cover tightly with foil and leave to rest for at least 30–45 minutes. The temperature will continue to rise, and the juices will redistribute.
- Make the gravy: Spoon off the excess fat from the roasting tin (leave about 1 tbsp and the juices). Place the tin on the hob over medium heat. Sprinkle in a little flour (about 1 tbsp) and stir into the vegetable juices. Gradually whisk in the beef stock and redcurrant jelly. Bring to a boil, simmer for 5 minutes, then strain into a jug.
Recipe Tips
- Bone-in flavor: Mary Berry highly recommends cooking “on the bone.” The bones conduct heat and add flavor. Ask your butcher to “chine” the joint—this means sawing through the backbone so you can carve easily between the ribs later.
- The Mustard Crust: Do not skip the mustard powder. It doesn’t make the beef spicy; instead, it reacts with the fat to create a savory, golden exterior that is signature to Mary’s roasts.
- Resting is mandatory: For a joint this size, a 45-minute rest is essential. If you carve it too early, the meat will be tough and the juices will run out onto the board rather than staying in the beef.
- Carving: To serve, you can either slice thin slices off the side (traditional) or slice thick steaks between the rib bones (American style).
What To Serve With Mary Berry Roast Rib of Beef
This is the king of Sunday Lunch.
- Yorkshire Puddings: A must-have. Cook them while the beef is resting.
- Roast Potatoes: Cooked in goose fat or the beef drippings.
- Horseradish Sauce: The creamy heat pairs perfectly.
- Buttered Leeks: A classic green side.
How To Store Mary Berry Roast Rib of Beef
- Refrigerate: Wrap the leftover joint tightly in foil or store sliced meat in an airtight container for up to 3 days.
- Freeze: Freeze slices of beef with a little gravy to keep them moist. Freeze for up to 2 months.
- Leftovers: Excellent cold in sandwiches or minced for Cottage Pie.
Mary Berry Roast Rib of Beef Nutrition Facts
- Calories: 650kcal
- Protein: 45g
- Carbohydrates: 2g
- Fat: 50g
- Saturates: 22g
- Sugar: 1g
- Salt: 0.8g
Nutrition information is estimated per serving (based on 8 servings).
FAQs
Is “Rib of Beef” the same as “Prime Rib”?
Yes, essentially. In the UK, it is called a Fore Rib or Rib of Beef. In the US, it is Prime Rib. Mary Berry’s method uses the British cut which is usually “chined” by the butcher.
Do I baste the beef?
Mary Berry typically advises not to baste roast beef too often, as opening the oven door causes the temperature to drop. The layer of fat on top of the rib joint naturally bastes the meat as it melts.
How do I know it’s done without a timer?
Use a meat thermometer inserted into the thickest part (not touching the bone):
Rare: 50°C (122°F)
Medium: 60°C (140°F)
Mary Berry Roast Rib of Beef Recipe
Description
The definitive British way to roast a standing rib of beef, featuring a mustard flour rub and a long rest for perfect tenderness.
Ingredients
Instructions
- Weigh joint and calculate time.
- Preheat oven to 220°C.
- Rub beef with flour, mustard powder, salt, and pepper.
- Place on bed of onions and carrots in tin.
- Roast for 30 minutes at 220°C.
- Reduce heat to 160°C and roast for calculated time.
- Remove, cover with foil, and rest for 45 minutes.
- Make gravy from pan juices.
Notes
- While Alton Brown uses a 500°F blast, Mary Berry uses a slightly lower 220°C (428°F) start, which is safer for home ovens and prevents the flour/mustard crust from burning before the meat is seared.
- The “trivet” of vegetables is not just a rack; they sacrifice themselves to caramelize in the beef fat, creating the dark, rich base flavor for the gravy that is made directly in the pan.
- Resting the meat for a full 45 minutes might seem long, but it is necessary for a joint of this thickness to relax fully; the meat will hold its heat perfectly well under foil.
Mary Berry Roast Rib of Beef Recipe