Roast Rib of Beef

Roast Rib of Beef

This has to be my absolute favourite when it comes to a roast dinner. The beef has to be medium rare though, none of that overcooked carvery fare.

The cut cooked here is a forerib of beef. I know this isn’t cheap but it’s worth the treat once in a while. Talk to your butcher and make sure you get a lovely aged piece. My local butchers kept this one ageing in their fridge for 6 weeks for me, it was well worth it.

The technique in this recipe is a reverse sear. Essentially this method cooks the beef slowly under a controlled environment, then adds the sear to the outside of the meat at the end of the cook. The reason we do this is to achieve the same cook (doneness if that is even a word) from end-to-end and side-to-side. This is great if all of your family love their meat cooked the same way. If your family like their beef all cooked differently, this recipe isn’t for you.

Cooking surfaces

BBQ Temperature



  • Forerib of beef, bone in but chined 
  • Olive oil
  • Maldon salt
  • Black pepper, coursely ground


Optional Equipment

The easiest way to maintain the temperature of your Egg is with a forced air controller. Big Green Egg make the EGG Genius which is a great way of controlling any sized Egg from MiniMax to XL. 


  1. Into a roasting tin, add the bones cut from the bottom of your forerib by your butcher.
  2. Drizzle your forerib with olive oil and use your hand to wipe it all over.
  3. Sprinkle Maldon salt and black pepper onto the forerib.
  4. Place the forerib onto the ribs, using them as a trivet to lift the beef off the bottom of your roasting pan.
  5. Setup your Egg to cook at 110°C indirectly (place your stainless steel grid on top of your ConvEGGtor).
  6. Use a meat thermometer to measure the internal temperature of the middle of your cooking joint. I use a Meater+, it’s probably the best and most convenient thermometer.
  7. Cook your forerib until the internal temperature reaches about 5°C less than you’re aiming for (see below). I cook to 50°C as I like my beef medium rare, 57°C. A 4Kg forerib will take between 4 and 6 hours.
  8. Take the forerib out of your Egg and wrap in quality foil to rest.
  9. Take your ConvEGGtor out of your Egg. Replace the stainless grid. Now set your Egg for 250°C.
  10. Remove your thermometer from the meat, 250°C is too hot for the majority of thermometers.
  11. Once your Egg is at 250°C, sear the outside of your forerib, turning it every 2 or so minutes to get a crispy covering all over your forerib.
  12. Once seared, remove the forerib from the Egg, wrap in foil and leave to rest.
  13. Use a Thermapen to check the internal temp of your meat has reached the desired temperature.
  14. Cut off the rib bones and then carve.

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg