Roast Rib of Beef and Potato Cake

Roast Rib of Beef and Potato Cake

rib of beef

It’s not often that I keep things completely simple. The time to do this is when using great ingredients. A rib of beef is the ultimate roast in our house. The textural contrast of the crispy outer to beautiful succulent red inners is amazing. The aromas in the kitchen as the beef dripping and bone cook give off the most amazing scents, it is possibly the best smell there is. Think of bacon sandwiches with freshly baked bread and its probably as close as you will get.

The key to the beef, like any beef joint is to rest it for as long as it cooks.

This joint is only one rib thick, a lovely piece of Aberdeen Angus. As I had spent time and money getting a great joint I didn’t want to mess with it. It is just liberally seasoned with table salt and freshly cracked black pepper. Roasting it correctly is the key to it’s success. Follow the rules below and it should work out fine.

Potato cake

The potato cake almost overshadowed the beef!!! Nearly but not quite. A little bit of forward planning is needed to prepare it, but a slice of this, rare rib of beef, some greens and deep red wine gravy. I dare anyone to suggest how a sunday lunch could get any better. Answers below please if any suggestions.


  • Minimum one rib Rib of Beef
  • 1.5kg, finely sliced Potatoes(Waxy)
  • 75ml Oil/Butter


  1. For the potatoes, oil/butter a 7in oven proof pan or cake tin. Arrange all the potatoes in layers, seasoning three times.
  2. Set the oven to 180°C FAN and cook for an hour. Put a plate on top of the potatoes once removed from the oven to help keep together.
  3. The idea behind cooking the beef is in a moderate oven. This ensures the rib will be cooked through without over-doing the outside. If you have more than one rib I would adjust the temperature to about 130°c. Then give it 45 mins per rib.
  4. Turn the oven down to 150°C. Have the beef at room temperature for one hour before cooking. Season all sides heavily with salt and fresh pepper. Seal all sides for 1 minute then place in the oven for 45-60mins. Until 55°c on a thermometer or until it has some give when pressed (too spongy is underdone). Now, and most importantly, cover with foil and rest for 45-60mins. It won't go cold. This step is essential in letting the meat juices settle and redistribute.
  5. While it's resting, put the potatoes back in the oven for 10minutes to warm through.


  1. That’s a meal fit for a king. I’ve never roasted one rib before but now I want to give it a go. A big roast is too much for the two of us.

  2. I’ve never cooked a rib roast because a friend who is a great cook had us to dinner and her roast was a disaster. With your steps, perhaps I’ll give it a try. The potatoes look irresistible.

    • Dave Crichton

      Hi Karen, it’s quite straight forward really. I must say the first one might not turn out perfect, but you’ll soon discover your timings. Always underdo to begin with, you can always put it back in the oven.

  3. It sure does look like the ultimate Sunday lunch and I bet the leftovers were amazing too. The potatoes look beautiful too. The only way this could be better is if you were serving it to us!

    • Dave Crichton

      Hi Eva, I think you’re right. At the end of the day I put my meat in a low oven about 80c. I know a rice cooker probably gets the same. My biggest problem is the worktop space. As Stefan pointed out to me though, we can get the big circulon things that you add to any bath of water and it maintains the temperature.

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