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Cutting our Rolled rib of beef boneless roast joint into slices with a silver meat fork and silver knife on a wooden chopping board served with flawless Yorkshire puddings, roasted parsnips, carrots, garlic bulbs,sprigs of rosemary, broccoli and creamy mash in a brown bowl
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5 from 64 votes

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.
Prep Time10 mins
Active Time1 hr 50 mins
Marinade Time2 hrs
Total Time2 hrs
Course: Dinner
Cuisine: American, British
Keyword: Choice, Christmas Dinner Alternative, Fore Rib, Medium, Medium Rare, Peppered, Prime, Rare, Roast Beef, Roast Beef Dinner, Well Done
Yield: 8 People
Calories: 392kcal
Author: Luke and Kay - Flawless Food

Equipment

  • Roasting Tin
  • Glass mixing bowl
  • Carving set

Materials

  • 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.
    Newcastle Brown Ale being poured on top of the olive oil and mixed herbs in a silver bowl to make our beef marinade
  • Add the boneless rib of beef joint and fully coat the whole joint of the beef.
    Placing the beef joint in the brown ale marinade in a large silver bowl
  • Cover and keep in the fridge for at least 2 hours, preferably overnight to marinade
    beef boneless joint sitting in a large silver bowl of marinade and cling film placed over the top of the bowl to cover
  • 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
    Placing the beef joint on top of chopped up onions, carrots and garlic bulbs in a large black baking tray
  • 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
    Pouring the marinade into a black baking tray with the beef boneless roast joint in the middle of the tray on top of chopped onion carrots and garlic bulbs
  • Grind coriander and peppercorns with a mortar and pestle or use already ground coriander and peppercorns
    Crushing peppercorn and coriander seeds with a black pestle and mortar
  • Sprinkle the crushed coriander and peppercorn over the top of the beef joint.
    Sprinkling the crushed peppercorns and coriander seeds 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.
    Beef boneless roast joint in the middle of a baking tray on top of chopped onion carrots and garlic bulbs ready to go in the oven
  • 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 min
    Well Done - 2hr 40 min
    Rolled rib of beef boneless roast joint cooked in a black baking tray with roasted vegetables underneath the joint of meat
  • 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.
    Rolled rib of beef boneless roast joint served on a wooden chopping board with flawless Yorkshire puddings, roasted parsnips, carrots, garlic bulbs,sprigs of rosemary, broccoli and creamy mash in a brown bowl
  • Once rested, carve into desired size slices. Ready to serve.
    Slices of Rolled rib of beef boneless roast joint on a wooden chopping board served with flawless Yorkshire puddings, roasted parsnips, carrots, garlic bulbs,sprigs of rosemary, broccoli and creamy mash in a brown bowl

Video

Nutrition

Calories: 392kcal | Carbohydrates: 8g | Protein: 42g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 134mg | Potassium: 858mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2597IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 5mg