2.3kg (5 lb) standing rib roast (prime rib)
salt
3 onions, halved
1 head of garlic, halved
150g (5 oz) softened butter
2 tbsp gochujang
Use butcher’s string to tie the beef into a tight shape in between each bone (or ask your butcher to do this for you).
Season the beef generously with salt. If time allows, leave uncovered in your fridge for a few hours or overnight. If you don’t have the time, you just proceed to the next step.
Preheat oven to 150°C/320°F.
Make a salt brine by mixing a ¼ cup of salt with ½ cup of water.
Mix the butter with the gochujang and set aside for later.
Place the onions and garlic in the bottom of an oven-proof pan or roasting tin, then rest the beef on top. Roast for 15 minutes. Then remove the beef from the oven and brush generously with the salt brine. Place back in the oven for 15 minutes and then repeat with the basting. Place back in the oven for another 30 minutes.
At this point your beef should be also at medium-rare. You can test by inserting a metal or wooden skewer into the beef. If the skewer comes out just warm, then the beef is almost medium-rare.
Spread the butter over the top of the beef. Place the beef back into the oven for another 20 minutes. Remove the beef from the oven. Turn the oven grill to high. When the grill is hot, place the beef under the grill for about 5 minutes or until you’ve got a nice deep colour.
Remove the beef from the oven and transfer to a plate or chopping board to rest. Baste the onions and garlic with pan juices and then place them back under the grill for 5 minutes.
Once your beef has rested for at least 10 minutes. Slice and serve with the grilled vegetables and your choice of sides.
Choosing which cut of beef is best can be very overwhelming – the cut of meat you choose could make or break the very best roast beef! Marion’s best roast beef uses standing rib roast aka prime rib, which is a great cut for roasting.
Some other great cuts when it comes to oven roasting include tenderloin, which is known for being super tender and lean and tri-tip roast, which is known for being tender and having a full flavour. Otherwise bottom round roast, sirloin tip roasts and ribeye roasts are also good for oven roasting.
Nobody wants dry beef, and roasting your beef while still keeping all that juicy goodness inside is sometimes the hardest part of a Sunday roast. There’s always a debate when it comes to making the best roast beef: should you cook uncovered or covered? Does it need to rest? How do I make sure it stays tender and juice? We have all the answers for you.
First of all, you should pretty much always roast your beef uncovered. Covering your beef when you roast it can make it dry out – which no one ever wants! Secondly, you should let your roast beef rest for around 15-20 minutes after pulling it out of the oven to let the juices redisperse and to make it extra juicy. Cover your tray in foil (think of it as if you’re putting your roast beef in a little tent), then let it sit, covered, for your desired resting time.
We also used a basting technique in this recipe. Basting helps to make sure your roast stays moist during the cooking time and it makes for a much juicier roast beef. This will be your best roast beef ever!
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