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Garlicky rib of beef


  • Preheat oven to 240°C fan forced (260°C normal).
  • Cut 4 garlic cloves into slivers. Then make cuts in the beef and insert the sliced garlic.
  • Toss the carrots, celery, onions, 4 lightly smashed garlic cloves, tomatoes and thyme with a little oil in a large heavy-bottomed roasting tray. Place the beef on top, generously season and cook in the oven for 30 mins.
  • Then turn the heat down to 180°C fan forced (200°C normal) and cook the beef for about another hour (for medium-rare), adding 2 cups stock ½ cup at a time to the tray.
  • When the beef is ready, remove the string and set aside to rest in a warm place for 15-20 mins, before slicing.
  • Strain any pan juices into a pot and add another 2 cups stock. Gently cook to reduce to sauce consistency, scooping off the fat as you do so.
  • Place the cutlets on individual plates, spoon the sauce over and serve with the roasted vegies on the side.


  • 3.2 kg rib of beef
  • 8 garlic cloves
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 onions, chopped
  • 4 tomatoes, chopped
  • 4 sprigs of thyme
  • olive oil
  • sea salt & freshly ground pepper
  • 4 cups beef stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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