Boneless Rib Of Beef Recipes

1x 1.5kg/3.3lb Boneless Rib of Beef / Boneless Ribeye
Beef dripping, or vegetable oil, to roast
2 onions, peeled and halved
2 carrots, scrubbed or peeled and halved
Sea salt and pepper

Roast Ribeye of beef and Yorkshire pudding - Cooking Instructions

Preheat the oven to 220*c (fan oven 200*c), gas mark 7. Put a little beef dripping or oil into a large roasting tin and heat in the oven for 10 minutes. Season the beef and roast for 15 minutes, then turn it over to seal the meat and keep the juices in. Put the onions and carrots under the beef to act as a trivet (or use a steel trivet); this helps the beef to cook evenly and flavours the gravy. Allow 30 minutes per kg (14 minutes per lb) for rare: add another 10 minutes per kg(4 minutes per lb) for well done. Baste the meat regularly with the pan juice.

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