Roast Rib of Beef

Roast Rib of Beef is a classic British Sunday roast featuring a prime cut from the rib section of the cow, typically seasoned with herbs like rosemary and garlic. It is slow-roasted to develop a flavorful crust while keeping the interior tender and juicy, often served with Yorkshire pudding, roasted vegetables, and gravy.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates. It is an excellent source of iron, zinc, and B vitamins like B12, providing a substantial calorie count of around 500-700 kcal per serving depending on the cut and preparation.

Nutrition breakdown

Calories	600 kcal
Protein	45 g
Carbs	2 g
Fat	45 g
Fiber	0 g
Sugar	0 g
Sodium	80 mg
Iron	4.5 mg
Zinc	8 mg
Vitamin B12	3.2 µg
Niacin (B3)	12 mg
Phosphorus	300 mg
Selenium	40 µg
Potassium	350 mg
Monounsaturated Fat	20 g

Per 1 serving (200 g) · estimated, varies by recipe

💡 What's interesting

The rib cut is prized for its marbling, which melts during roasting to baste the meat naturally, enhancing both flavor and tenderness. Culturally, it is a centerpiece of British celebratory meals, symbolizing abundance and tradition.