What is rolled rib of beef?

A rolled rib of beef has many guises. Quite often it can be referred to as a thick rib of beef, and rather confusingly, it’s known as a leg of mutton. It was so named because of its resemblance to a leg of mutton, and its suitability as a delicious whole roasting joint.

Sourced from the shoulder area of the cattle, rolled rib of beef offers a wonderfully flavoursome and lean meat. Now, let’s take a look at how to cook rolled rib of beef.

How to cook a rolled rib of beef

Rolled rib of beef can be the perfect centrepiece to a Sunday roast dinner. Not only is the meat delicious and tender when oven-roasted or braised, but it’s easy and quick to prepare. Simply season well by rubbing with salt and pepper, and place in the oven.

Slow-cooked rolled rib of beef ensures that the meat comes out tender and moist. And resting the rib after cooking further improves the succulence. Serve with all the traditional trimmings of a Sunday roast dinner, and you have a mouth-watering feast for the family.

Rolled rib of beef cooking time

Rolled rib is best served medium rare for optimal flavour and succulence. Typically, you roast at a high temperature to sear the meat, at around 220°C+ for 20 minutes. You can then lower the temperature to 150°C for a further 40 minutes.

The exact cooking time will depend on the size of your rolled beef joint. Check the weight and your desired cook.

Use the following as a guide for how you’d like your beef joint cooked.:

• Medium rare - 55°C to 60°C
• Medium - 60°C to 65°C
• Well done - 70°C+

Do I need to rest a rolled rib joint

Yes, before cooking, you should let your joint rest and reach room temperature. This will relax the fibres of the joint and prevent it from becoming chewy.

Once cooked, rest for 30 minutes before carving. This will give you the best texture, retaining more moisture in the joint.