Roast rib of beef

 

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.
Ingredients
1.5kg of quality rib of beef from your local Butcher
1 onion
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
Method
-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.

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