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 on how to marinade and cooking times to oven-roast your peppered boneless prime rib beef perfectly.
Whether you like it rare, medium or well done, we have the time it will take.
Perfect tender beef every time, a great and easy to carve Christmas dinner alternative.
How to cook a Boneless Rolled Rib of Beef?
Check out our slideshow below for a quick guide on how to prepare and roast a Boneless Rolled Rib of Beef.
You can jump straight to the recipe now or carry on reading for more tips.
Jump to RecipeHow to choose a good rolled rib of beef joint and what to ask for?
First of all, do not be put off of by the amount of fat visible on top of the roasting joint.
This fat is perfect for keeping the beef meat tender, and the peppered fat flavours will run through the beef juice whilst cooking.
Rolled rib of beef has two cuts, the first cut (loin end) a smaller, leaner joint, it has a small amount of fat through the middle and beautiful marbling throughout.
This is undeniably, the most desired cut, and most expensive.
The second cut is the chuck-end which you will know from the extra layer of fat running through the middle.
It is not as expensive as the first cut, but you can still achieve just as tasty slices from it.
You can remove the fat from the slices once cooked if you don't like to eat it.
Ask your butcher for a rolled rib roast joint.
How to marinate a rolled rib of beef boneless roast joint?
For the most tender roast beef, marinate for 2 to 15 hours before cooking.
The meat on the boneless rolled rib comes with alot of marbling and a generous fat cap. So in all honestly if you didn't marinade, it would still be tender.
But, by marinating overnight you will get the most beautiful flavours so we highly recommend it!
We used Newcastle Brown Ale with oil and mixed herbs and left it to soak overnight.
How to make Peppered crust on Roast Beef?
Add a delicious pepper and coriander crust to your boneless rib of beef, the flavour soaks through the fat and into the meat.
Using a Mortar and pestle to crush peppercorns and coriander seeds
For best results use whole peppercorns and coriander seeds and grind them yourself using a mortar and pestle. Freshly ground will give an amazing aroma and taste.
If you did want to substitute, you will need ground black pepper or direct from a peppermill and ground coriander.
How to oven roast a Boneless Rib of beef joint?
Firstly, it is best to bring the meat to room temperature by taking it out of the fridge 1 hour before cooking. This helps you get a more even result.
It is best to raise the beef joint off the bottom of the tray, this can be achieved using a rack or by roughly chopping vegetables to place the meat upon.
We used two onions halved, two carrots chopped, and two bulbs of garlic with the head chopped. However, you can use other vegetables?
Pour the marinade liquid in the tray, in order to keep moisture levels in the oven to stop the meat from drying out and prevent drippings from burning.
The vegetables and garlic can also be plated at the end; they will be lovely and soft; the roasted garlic is great to squeeze out of the skin and added for extra depth of flavour to your gravy.
What temperature and how long to cook beef roast joint for rare, medium or well done?
The temperatures as listed in the table below is the same regardless of wanting it rare, medium or well done?
The degree of doneness is calculated by how long you cook the joint for.
Time will also differ dependent on the size of your joint. Make sure when you calculate the time, you take the size of you joint into account.
| Degree of Doneness | Time at High Temperature 210°C fan | Remaining time at 180 °C fan for each 450g |
| Rare | 10 minutes | 15 minute |
| Medium- Rare | 10 minutes | 20 minutes |
| Medium | 10 minutes | 25 minutes |
| Medium- Well Done | 10 minutes | 30 minutes |
For example the rolled rib of beef we cooked in this blog was cooked to medium rare.
So check out the calculation below for the time we cooked for;
| Size of joint | Time at High Temperature 210°C fan | Remaining time at 180°C fan | |
| 2.5 kg - Medium - Rare | 10 minutes | 2500g ÷ 450g = 5.5 20 minutes x 5.5 = 1hr 50 minutes |
Can I follow this recipe if my joint is not boneless, Bone in Rib of Beef?
Bone-in takes longer to cook, however as the weight is obviously heavier it actually evens out the extra time needed.
So you can use the same calculations!
Admittedly, the bone-in rib of beef looks pretty impressive as a centrepiece on the table, especially at Christmas time.
It has also been said that the bone in, will give you a juicier roast, that is questionable, in fact, I have not noticed a difference myself?
On the whole, the ease of carving a boneless rib of beef joint is what wins me over!
The butcher does a beautiful job of removing the bone and rolling it into shape, tying it off with string.
This is why we usually opt for a boneless rolled rib of beef, but the choice is yours!
Should I cover rib of beef during oven cooking?
There is no need to cover the rib of beef during cooking.
Resting Roast Beef after cooking?
One of the most important steps of cooking any roast beef joint is to allow it to rest after you remove it from the oven.
Cover the rib of beef loosely with foil in the tray?
Leave to rest at room temperature for at least 20 minutes, but longer is fine!
I normally cook my mashed/roast potatoes and vegetables whilst it is resting so it is well-rested, about 50 minutes.
The beef juices during cooking, congregate in the middle of the joint.
Resting time will allow the juices to diffuse back out and soak into the whole of the joint. Subsequently, every slice is juicy and tender.
How to carve Boneless Roast Rib of Beef?
Without a doubt, the best thing about a boneless Roast Rib of Beef is how easy it is to carve. Due to lack the of bones in it, you can choose how thick or thin you like the slices.
Once the beef has rested you will be able to easily carve slices of tender beef for all.
How many people will a 2.5kg Boneless Rib of Beef serve?
Plenty enough to serve 8-10 people in a 2.5kg Boneless Rib of Beef.
How to store leftover Roast Beef?
Once cooled, store any leftover meat wrapped in foil either sliced or still whole, in a refrigerator for up to 3 days. Admittedly it doesn't normally last us that long.
We purposely cook too many side options, so we can have an easy quick reheated roast dinner the next day with all the leftovers!
How to reheat roast beef slices?
The best way to reheat the beef slices is in gravy, to keep the slices moist whilst in the microwave or oven. Try not to overheat them as it will dry the meat out.
What to serve with Roast Peppered Rib of Beef?
As seen below, we served ours up with Mashed Potatoes, Yorkshire Puddings, carrots, parsnips, cauliflower cheese and broccoli.
Alternatively, check under the recipe card for other roast dinner side suggestions.
📖 Step by Step Recipe
Rolled Rib of Beef - Boneless Roast Joint
Equipment
Ingredients
- 2.5 kg Boneless Rolled Rib of Beef Joint
- 90 ml Olive Oil
- 550 ml Brown Ale We used Newcastle Brown Ale
- 1 tablespoon Mixed Herbs
- 1 tablespoon Coriander Seeds Grinded or use already ground coriander
- 1 tablespoon Peppercorn Grinded or use already ground pepper
- 2 bulbs Garlic
- 2 Onions chopped in half
- 2 Carrots chopped in half
Instructions
- Mix together ale, olive oil and mixed herbs.
- Add the boneless rib of beef joint and fully coat the whole joint of the beef.
- Cover and keep in the fridge for at least 2 hours, preferably overnight to marinade
- 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
- 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
- Grind coriander and peppercorns with a mortar and pestle or use already ground coriander and peppercorns
- Sprinkle the crushed coriander and peppercorn over the top of the beef joint.
- Place in the oven at 210°C fan / 230°C / 450°F for 10 min, this will sear the meat.
- 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
- 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.
- Once rested, carve into desired size slices. Ready to serve.
Video
Nutrition
Sides to serve with Rib of Beef Roast Dinner?
No post found!
Please leave us a comment to let us know how you got on, we love to hear from you!
Sheila Wilson
Does "fan" mean convection?
Luke and Kay
Hi Sheila, fan is convection, hope this helps and hope you enjoy the recipe 🙂
Lynda Robinson
Hi
You haven't included salt anywhere, is that unnecessary?
Kay
Hi Lynda,
I usually add salt to the boneless rib of beef, after it is cooked. Once it has been sliced and plated.
Thanks,
Kay
Jen McKevitt
Looks amazing and I'll be making this very soon! What about the rest of the marinade and making gravy? Do you take the beef out to rest and deglaze/use what left in the pan?
Kay
Thank you so much, Jen 🙂
We suggest following our Turkey Gravy with Red Wine Recipe replacing the turkey drippings with beef drippings and stock with beef stock. The red wine is optional you can use more stock instead.
Hope you enjoy our rolled rib beef recipe 😉
Debra
Delicious...and I really appreciate the photos that accompanied the step by step direction. Super helpful.
Luke
Thank you, Debra 🙂
So pleased with the photos and step by step directions helped you with cooking our Rolled rib of beef recipe 🙂
Enjoy!!
Jeannie
Awesome recipe and steps are perfect and easy to follow, looking forward to making this recipe in our coming ocassion. Thanks!
Luke
Thank you so much, Jeannie 🙂
Hope you enjoy our rolled rib of beef recipe, let us know how it comes out?
Oscar
I've never cooked a whole roast and thanks to your recipe instructions it turned out amazing. Loved this recipe. Thank you.
Luke
Thanks, Oscar
So pleased you liked our instructions and it helped you cook your whole roast 🙂
Madelyn
This sounds amazing and looks so tender. I can't wait to try it following all of your tips for getting it perfect. Thank you!
Luke
Thanks, Madelyn 🙂
Hope you enjoy our recipe, let us know how it goes when trying it?
Alexandra
This is a fantastic, informative post on how to achieve the best roast rolled rib of beef. I love that you include all of the cooking times for people to choose their preferences. The ground coriander on top is such a great touch and adds fantastic flavour.
Luke
Thank you so much, Alexandra 🙂
It's great to hear you find this post informative, which is always great when you want to cook rolled rib of beef to create a great roast dinner 😉
Enjoy!!
Steve
Hi, thanks for advice on cooking the joint and it is easy to do. However would you consider including the internal temperature out of the oven for us who rely on meat probes please? Centigrade or Fahrenheit.
Kristina
My family really loved this! Do you think it would work in the Instant Pot? Thinking ahead for the holiday season, when we have too much food on the stove.
Kay
Hi Kristina, We have not tried this one in the instant pot, but it would be a great way to speed up the cooking time! We will work on making a suitable recipe. In the meantime, we have got a pressure cooker roast gammon which you can try!
Jac
My parents loved this meal and were impressed with my culinary skills!!! Thanks for the easy recipe 🙂
Kay
Thanks, Jac
we love to hear great feedback like this 🙂
Love that your parents enjoyed the beef roast dinner!!
Jill
Love a good roast recipe. Your instructions were easy to follow and it turned out really well. Thanks!
Kay
Thanks, Jill
you can't beat a good Sunday roast beef dinner 🙂
Glad the instructions were easy and you enjoyed the rolled rib of beef recipe 😉
Beth
What a juicy and tender beef roast! My family loved this especially my husband! I can’t wait to make this again. Such a huge hit here!
Kay
Thanks, Beth
Really glad your family loved the roast beef 🙂
If you like a good roast maybe try out our Slow Roast Lamb Shoulder its lush 😉
Alexa
Making a good beef roast seems much easier than it actually is. Thanks for the detailed instructions and the great recipe. Helped me a lot to prep a great family dinner that everyone enjoyed!
Sue Walker
Pity u don't tell ne how to calculate time gor gifferent weight of beef roll as it will seldom be exactly sane size as yours
Kay
Hi Sue,
I have given more details of how long to cook different sizes of the rolled rib of beef in the blog post above the recipe card.
All sizes will first need to be cooked for 10 minutes at 210°C fan to sear the meat. Then lower to 180°C fan and cook for 25 minutes per 450g. That will give you a medium cooked rolled rib of beef.
What size is yours, I can help you work it out if you need me to?
Thanks,
Kay
Laura
Your recipe is so detailed and easy to follow that I certainly cannot go wrong. The beef looks cooked to perfection, just as I like it
Biana
What an amazing beef roast! I like all of the instructions you provided, will make cooking of the roast really simple.
Lilly
Thanks for the great instructions! My meat turned out so tender and delicious!
Sandhya S
Now that is one gorgeously cooked meat. All the detailed information provided is so handy.
Claudia Lamascolo
Wow, now that is some gorgeous perfectly cooked meat! A must make soon~!
Sharon
An absolutely perfect special event meal. I have always been a bit intimidated by roasting beef but not anymore with this excellent guide. We used veggies instead of a rack underneath - great tip! And the leftovers were made into hot beef sandwiches the next day. Lovely! I plan to make this again for Christmas.
Cara
Wow! These photos have me drooling - I haven't cooked this cut before but we have a local butcher we love to buy from. Will have to ask them for this next time and give this a shot!
Jane Saunders
I'm a bit lazy when it comes to roast dinners, mainly because I don't know too much about preparing meats. However, I'm very tempted to try this out - mainly because your recipe is so detailed, which is exactly what I need. I love the sound of the peppered fat permeating the meat with it's flavour as the joint cooks.
Debra
Amazing attention to detail in the directions. I had never made a roast before and you made it so much less intimidating. Came out great. I'd definitely make one again and follow this recipe....loved the peppercorns.