This rich and hearty Mary Berry Roast Rib of Beef with Parsnips and Carrots is made with boned and rolled rib of beef, roasted root vegetables, and a deep, flavorful gravy enriched with red wine and Worcestershire sauce. The beef is perfectly pink and tender in the center, while the parsnips and carrots roast to golden crispness under the meat. From start to finish, it takes just over 2 hours and serves 6–8. Pair it with buttery mashed potatoes, Yorkshire puddings, and a robust red wine for a classic Sunday roast.
Mary Berry Roast Rib of Beef with Parsnips and Carrots Ingredients
For the beef and vegetables:
- 1.7kg (3lb 12oz) boned and rolled rib of beef
- 4 tbsp sunflower oil
- 500g (1lb 2oz) medium parsnips, sliced into 4 long, thin pieces
- 500g (1lb 2oz) medium carrots, sliced into 3 long, thin pieces
- 5 bay leaves
- Salt and freshly ground black pepper
For the gravy:
- 40g (1½oz) butter
- 40g (1½oz) plain flour
- 600ml (1 pint) hot beef stock
- 150ml (¼ pint) red wine
- 1 tbsp Worcestershire sauce
- A little gravy browning (optional)
How To Make Mary Berry Roast Rib of Beef with Parsnips and Carrots
- Bring meat to room temp: Take the beef out of the fridge 1 hour before roasting.
- Preheat the oven: Set to 220°C/200°C Fan/Gas 7.
- Season the beef: Rub with 2 tbsp sunflower oil, salt, and pepper.
- Prepare the veg: Toss carrots, parsnips, and bay leaves with remaining oil and seasoning. Arrange in a roasting tin.
- Roast the beef: Set the beef on a rack over the veg. Roast for 1¼ hours until golden and pink inside. Remove and rest under foil for 30 minutes.
- Crisp the veg: Return vegetables to oven if they need extra time to brown.
- Make the gravy: Melt butter, stir in flour, then whisk in hot stock, wine, Worcestershire sauce, and browning if using. Simmer until thickened.
Recipe Tips
- Use boned and rolled beef: Easier to carve and more consistent cooking.
- Let the beef rest: This redistributes juices and keeps it tender.
- Adjust veg crisping: Depending on fat content, roast longer for crisp edges.
- Deglaze roasting tin: Use some wine or stock to scrape flavorful bits into the gravy.
- Use a meat thermometer: For medium-rare, aim for 55–60°C internal temp.
Best Sides For Roast Rib of Beef
This classic roast pairs wonderfully with Yorkshire puddings, horseradish sauce, roasted or mashed potatoes, steamed greens like kale or green beans, and a bold red wine like Cabernet Sauvignon or Shiraz.
How To Store Roast Rib of Beef
Refrigerate: Store leftovers in airtight containers for up to 3 days. Reheat slices gently with a splash of gravy.
Freeze: Freeze beef and gravy separately for up to 2 months. Defrost fully and reheat until piping hot.
Roast Rib of Beef Nutrition Facts (Per Serving, Estimated)
- Calories: 650 kcal
- Total Fat: 43g
- Saturated Fat: 17g
- Carbohydrates: 18g
- Sugar: 7g
- Protein: 45g
- Sodium: 1.2g
- Fibre: 4g
FAQs
Can I use bone-in rib roast?
Yes, but adjust cooking time—it may take slightly longer.
How do I know when it’s done?
Use a meat thermometer; 55–60°C gives a nice pink center.
Can I prep it ahead?
Yes, you can season the beef and prep the veg a few hours ahead. Roast when ready.
What if my veg is too greasy?
Strain off excess fat before crisping them up in the oven.
What wine should I use for the gravy?
A dry red like Cabernet Sauvignon or Merlot works beautifully.
Mary Berry Roast Rib of Beef with Parsnips and Carrots
Description
A classic Sunday roast of tender rib of beef served with golden parsnips, carrots, and rich red wine gravy.
Ingredients
Instructions
- Remove beef from fridge 1 hour before cooking.
- Preheat oven to 220°C/200°C Fan/Gas 7.
- Rub beef with 2 tbsp oil, season well.
- Toss veg with remaining oil and seasoning.
- Place veg in roasting tin, beef on rack above.
- Roast for 1¼ hours, rest beef under foil for 30 mins.
- Return veg to oven if needed to crisp.
- Make gravy: whisk butter, flour, stock, wine, Worcestershire, simmer until thick.
Notes
- Use a meat thermometer for perfect doneness.
- Rest meat to keep it juicy.
- Strain fat from veg if too greasy before crisping.
- Make gravy while beef rests for perfect timing.