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The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.
1.5kg of quality rib of beef from your local Butcher
1 bulb of garlic peeled
Half a leek roughly chopped
2 sprigs of thyme
2 sprigs of rosemary
Sea salt and cracked black pepper
3tbsp of whatever oil you have in the cupboard
-Take your beef out of the fridge 30 minutes before it goes into the oven.
-Preheat your oven to 200oC/gas 6.
– There’s no need to peel the vegetables – just give them a wash and roughly chop them.
– Break the garlic bulb into cloves, leaving them unpeeled.
– Heat a large frying pan with the 3tbsps of oil and sweat off all your vegetables for a minute to release the flavour.
– Remove them from the pan and place onto your roasting tray.
– Season the beef well with sea salt and cracked black pepper.
-Now on the same pan seal your beef all around making sure to get a nice even golden colour.
– Place the beef carefully on top of the vegetables, add your rosemary and thyme on top and place into the oven.
– Cook for one hour for medium beef or for well-done leave it in for another 15-20mins.
-If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
-Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.
– When the beef is cooked to your liking cover it with some tinfoil and allow to rest.
– While the meat is resting make your gravy with the juice from the tray, beef stock and a sprig of thyme.
– Slice the beef thinly with a sharp knife and enjoy.