finest* Angus Roast Rib of Beef

Roast rib of beef recipe

Try our finest Angus Rib of Beef and savour the flavour of meat that's 100% Irish, Bord Bia approved, and matured for 21 days for supreme tenderness and succulence. Angus Rib of Beef available in-store now at our fresh meat counter.

Prep time: 20 minutes

Cook time: 60 minutes

Servings: 4-6 people


  • 2 Beef Stock Cubes (For the beef)
  • 1tbsp olive oil, plus a little extra for the gravy (For the beef)
  • 1.5kg rib of beef Tesco finest* (For the beef)
  • 3 tablespoons olive oil (For the asparagus)
  • Salt & pepper (For the asparagus)
  • 1.1kg asparagus, equal size pieces, woody ends trimmed off (For the asparagus)


Preheat your oven to gas 7, 220°C, fan 200°C.

Make a paste with 1 beef stock cube and 1 tbsp oil. Rub this into the beef.

Heat a thick-based frying pan on the hob and add the beef, fat-side down.

Once the fat has rendered and turned golden brown, turn the beef to sear all sides.

Remove the beef from the pan and place in a roasting tin.

Drizzle the fat from the pan over the joint and put the roasting tin on the hob for a few minutes to heat.

For rare meat, transfer the joint to the oven and cook for 30-45 minutes (depending on your oven), turning the meat at the halfway stage.

Remove the joint from the roasting tin and place on a board or large plate to rest.

To round out the meal, blanch asparagus in boiling water.

Once the roast is done, toss the spears with a garlic-infused oil then grill them for 2 to 3 minutes.

Place the roasting tin on the hob and crumble 1 beef stock cube into the tin, adding a little water to deglaze. Mix thoroughly and transfer to a saucepan.

Bring this to the boil and add a couple of drops of olive oil to thicken, and add texture to the gravy. Reduce the sauce to thicken and pour over the beef joint and vegetables.