Roast Rib of Beef
Forget the over-priced & dull Christmas turkey - this to me is the ultimate roast!
It's really easy to get fantastic results if you follow the recipe below:
For 4 people (and some leftovers)
2.5 to 3kg fore rib of beef, on the bone (2 or 3 rib joint)
2 large carrots
2 large parnsips
2 onions
1 whole head of garlic
fresh thyme
1 bottle of red wine
500ml beef stock (fresh or from concentrate or cubes)
King Edward potatoes for roasting
Duck fat or veg oil
Eggs, milk & plain flour for Yorkshire pudding mix
Vegetables (for garnish only)
Heat the oven to 220 degrees c
Season your fore rib generously all over with freshly ground black pepper & coarse sea salt
Heat some veg oil in a large roasting tray & when smoking hot, sear the beef all over until golden brown
Put the meat aside
Now peel & chop the veg into large chunks
Slice the head of garlic length-wise
Arrange the veg on the roasting tray & scatter some thyme on top
Place the joint on top
Put it in the oven & roast for 20 minutes at 220 degrees c
Meanwhile, make up the Yorkshire pudding mix by combining equal parts by volume of egg, milk & plain flour. Season with just fresh pepper at this stage, once the batter is smooth.
Put the batter mix in the fridge
After the beef has had 20 minutes, turn the oven down to 160 degrees c & roast for about 15 minutes per pound.
My joint is 2.5 KG or 5 pounds, so a futher 75 minutes it is....
Put a heavy tray in the top of the oven with a good covering of goose fat or veg oil in
Prepare your other veggies
Add your potatoes to salted rapidly boiling water & boil for about 15 minutes, or until the spuds are 2/3 cooked through
Drain, then shake fairly vigorously in the pan with the lid on
Get the tray with the fat in out of the oven & place the fluffy potatoes in
Roast for about 1.5 hours, turning every 30 mins or so
Once the roast is cooked, take the tray out of the oven. Nom nom!!!
Lay a generous amount of tin foil on another tray or plate
Carefully place the joint on the foil
Tear off another sheet of foil, place that over the rib joint & bring the base up to make a reasonably good seal
Leave it to rest for 30-45 minutes
Crank the oven back up to 220 degrees for the last 45 minutes
Turn the potatoes if you haven't already
Put a Yorkshire pudding tray in the top of the oven, each mould with about 3 teaspoons of veg oil in
With 20 to 25 minutes to go, take the batter mix out of the fridge & mix in a good pinch of salt.
Take the Yorkie tray out & place a ladle full of batter into each yorkshire mould.
The batter should sizzle around the edges.
With about 15 minutes until carving, you need to make the gravy.
Put the roasting tray with all the veg in on a high heat.
Once it really starts sizzling, add 3/4 to 1 whole bottle of red wine. As you add the wine, scrape all the bits off the base of the tray using a wooden spoon
Boil rapidly until the wine is reduced by at least half, & becomes syrupy.
Make 500ml worth of stock with a concentrate or cubes, or hot fresh stock.
Add this to the gravy tray.
Uncover the now rested beef & add all the juices from the base of the foil into the gravy mix
With 10 minutes to go, cook the brussel sprouts
Now you need to de-bone the joint to make carving really easy.
Simply hold as show & use a heavy chef's knife to follow the line of the ribs
Medium rare.
Perfecto!
Carve into generous slices, about half as thick as your average sirloin steak, none of this poncy, namby-pamby stuff
Carefully strain & then check the seasoning of the now reduced gravy. Add salt, pepper & a teaspoon or so of sugar if needed (yeah I know, but sugar works, trust me!)
Here come the calories - but seriously, who cares?!
Forget the over-priced & dull Christmas turkey - this to me is the ultimate roast!
It's really easy to get fantastic results if you follow the recipe below:
For 4 people (and some leftovers)
2.5 to 3kg fore rib of beef, on the bone (2 or 3 rib joint)
2 large carrots
2 large parnsips
2 onions
1 whole head of garlic
fresh thyme
1 bottle of red wine
500ml beef stock (fresh or from concentrate or cubes)
King Edward potatoes for roasting
Duck fat or veg oil
Eggs, milk & plain flour for Yorkshire pudding mix
Vegetables (for garnish only)
Heat the oven to 220 degrees c
Season your fore rib generously all over with freshly ground black pepper & coarse sea salt
Heat some veg oil in a large roasting tray & when smoking hot, sear the beef all over until golden brown
Put the meat aside
Now peel & chop the veg into large chunks
Slice the head of garlic length-wise
Arrange the veg on the roasting tray & scatter some thyme on top
Place the joint on top
Put it in the oven & roast for 20 minutes at 220 degrees c
Meanwhile, make up the Yorkshire pudding mix by combining equal parts by volume of egg, milk & plain flour. Season with just fresh pepper at this stage, once the batter is smooth.
Put the batter mix in the fridge
After the beef has had 20 minutes, turn the oven down to 160 degrees c & roast for about 15 minutes per pound.
My joint is 2.5 KG or 5 pounds, so a futher 75 minutes it is....
Put a heavy tray in the top of the oven with a good covering of goose fat or veg oil in
Prepare your other veggies
Add your potatoes to salted rapidly boiling water & boil for about 15 minutes, or until the spuds are 2/3 cooked through
Drain, then shake fairly vigorously in the pan with the lid on
Get the tray with the fat in out of the oven & place the fluffy potatoes in
Roast for about 1.5 hours, turning every 30 mins or so
Once the roast is cooked, take the tray out of the oven. Nom nom!!!
Lay a generous amount of tin foil on another tray or plate
Carefully place the joint on the foil
Tear off another sheet of foil, place that over the rib joint & bring the base up to make a reasonably good seal
Leave it to rest for 30-45 minutes
Crank the oven back up to 220 degrees for the last 45 minutes
Turn the potatoes if you haven't already
Put a Yorkshire pudding tray in the top of the oven, each mould with about 3 teaspoons of veg oil in
With 20 to 25 minutes to go, take the batter mix out of the fridge & mix in a good pinch of salt.
Take the Yorkie tray out & place a ladle full of batter into each yorkshire mould.
The batter should sizzle around the edges.
With about 15 minutes until carving, you need to make the gravy.
Put the roasting tray with all the veg in on a high heat.
Once it really starts sizzling, add 3/4 to 1 whole bottle of red wine. As you add the wine, scrape all the bits off the base of the tray using a wooden spoon
Boil rapidly until the wine is reduced by at least half, & becomes syrupy.
Make 500ml worth of stock with a concentrate or cubes, or hot fresh stock.
Add this to the gravy tray.
Uncover the now rested beef & add all the juices from the base of the foil into the gravy mix
With 10 minutes to go, cook the brussel sprouts
Now you need to de-bone the joint to make carving really easy.
Simply hold as show & use a heavy chef's knife to follow the line of the ribs
Medium rare.
Perfecto!
Carve into generous slices, about half as thick as your average sirloin steak, none of this poncy, namby-pamby stuff
Carefully strain & then check the seasoning of the now reduced gravy. Add salt, pepper & a teaspoon or so of sugar if needed (yeah I know, but sugar works, trust me!)
Here come the calories - but seriously, who cares?!
