Cooking and carving a rib of beef for a rare (bloody) result is simple if you follow these easy steps.

Ingredients:

• 1 rib of beef (bone-in) – about 1.5–2 kg (3–4 lbs)
• 2 tbsp olive oil or butter
• 2 tsp sea salt
• 1 tsp black pepper
• 2 cloves garlic, minced
• 1 sprig fresh rosemary or thyme (optional)

Step 1: Prepare the Meat

1. Bring to Room Temperature – Take the beef out of the fridge at least 1 hour before cooking to allow even cooking.
2. Season Well – Rub the beef with olive oil or melted butter, then sprinkle generously with salt and black pepper. Add garlic and rosemary for extra flavor.

Step 2: Cooking (For Rare/Bloody Beef)

1. Preheat Oven – Set your oven to 220°C (425°F).
2. Sear the Meat – Heat a heavy pan on high heat and sear the beef for 2 minutes on each side until browned.
3. Roast – Place the rib of beef in a roasting pan, bone-side down.
   • For rare (bloody): 15 minutes per pound (or 33 minutes per kg).
   • For medium-rare: 18 minutes per pound (or 40 minutes per kg).
4. Rest the Meat – Remove from the oven and let it rest for 15–20 minutes under foil. This keeps the juices inside.

Step 3: Carving the Rib of Beef

1. Separate the Bone – Hold the beef with a carving fork and cut along the bone to remove it.
2. Slice Against the Grain – Cut thin slices across the meat (perpendicular to the muscle fibers).
3. Serve with the Juices – Pour the meat’s natural juices over the slices for extra flavor.

Bonus: Quick Bloody Sauce

• Mix the juices from the pan with a little red wine or beef broth and cook for 2 minutes.
• Serve it as a dipping sauce for an extra bloody and rich taste.

Enjoy your easy rare rib of beef! 🍖🔥