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Meat, Classics and bistro fare

Roast rib of beef with oven-baked potatoes

Roast rib of beef with oven potatoes is a shareable dish for 4 people, ready in 1 hour 5 minutes, medium difficulty, for about €6.50 per person. The key to success is searing the meat over very high heat before roasting, then letting it rest under foil before slicing.

Sunday or not, I'm pulling out the rib of beef to share, seared then roasted, with golden potato wedges from the oven.

Roast rib of beef with oven-baked potatoes
Total time
1 h 05
Difficulty
Medium
Cost per person
€6.50
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Rib of beef seared in a pan and finished in the oven builds a golden crust basted in butter, while the inside stays pink and juicy. The contrast between the tender meat and the potato wedges, crisp outside and soft inside, makes for a generous dish, meant to be set in the middle of the table and carved in front of everyone.

This is a dish for a Sunday when you have a bit of time, or a meal among adults when you want to make an occasion of it without a complicated recipe. A rib of beef is made for sharing, it asks for some attention during cooking, but the result always impresses more than the effort it takes.

The ingredients

4 people

Butcher

  • Rib of beef 1.2 kg

Fruits and vegetables

  • Potatoes 1.2 kg
  • Garlic 4 cloves
  • Thyme 4 sprigs

Dairy

  • Butter 50 g

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Fleur de seloften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Preheat the oven to 220°C. Cut the potatoes into large wedges with the skin on and toss them with the oil, thyme, garlic and salt.

    Evenly sized wedges cook at the same rate.

  2. Put the potatoes in the oven and let them brown, turning them halfway through. 40 min

    Don't stack them, a single layer lets them brown properly.

  3. Sear the rib of beef over very high heat in a cast iron skillet, two minutes on each side and on the fat edge. 8 min

    Don't skip the strip of fat, it releases an incredible flavor.

  4. Add the butter, crushed garlic and thyme to the pan, then baste the meat with the foaming butter. Then slide the rib into the oven. 10 min

    Baste constantly, the browned butter flavors the whole crust.

  5. Let the rib rest under a sheet of foil, then slice it against the grain and serve with the fleur de sel. 10 min

    Resting is essential, it keeps all the juices from running out onto the board.

Our tips to get it right

  • Choose a thick rib of beef, at least 4 cm, it holds onto its juiciness better in the oven.
  • Use a meat thermometer if you have one, 52 to 54°C in the center gives a rare result, 58°C for medium.
  • Stick with a cast iron skillet or a pan that handles very high heat, that is what builds the golden crust in the first seconds.

The variations

  • Swap the rib of beef for a veal rib for a milder meat, the oven time will be a bit shorter.
  • For a quicker version, use individual thick steaks instead of the shared rib, cooking them entirely in the pan.
  • Add rosemary along with the thyme in the pan butter for a different flavor without changing the recipe.

What to serve it with

  • A sharply dressed green salad
  • Homemade béarnaise sauce
  • A glass of full-bodied red wine

Storage

Cooked rib of beef keeps for 2 days in the fridge in a sealed container. Reheat it gently in a pan over low heat so it doesn't dry out, or eat it cold, thinly sliced. Reheat the potatoes in the oven to bring back their crispness.

Questions about this dish

How do you know when the rib of beef is cooked enough?

Press the meat gently with the back of a fork, it should still feel springy for a rare result. A thermometer is more reliable, aim for 52 to 54°C in the center for rare.

Can you prep the potatoes ahead of time?

You can cut and season the potatoes a few hours ahead, but roast them just before serving so they crisp up properly. Cooking them too early makes them go soft.

Can you use a different fat instead of butter?

You can use olive oil instead of butter to baste the meat, the flavor will be less rich but still works well for the crust. Butter still gives the best final aroma.

Do you really need to let the meat rest?

Yes, the 10 minute rest under foil is essential so the juices redistribute through the meat. Skip it and the juices run out onto the board, leaving the meat drier.

How long does it take to make a rib of beef to share with oven-baked potatoes?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a rib of beef to share with oven-baked potatoes?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a rib of beef to share with oven-baked potatoes cost?

About €6.50 per serving, or €26.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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