SUNDAY LUNCH
Heat a tbsp of dripping in your pan to a high heat and sear the rib of beef on all sides until nice and brown, remove from the heat a transfer to a pre-heated oven 180 degrees.
COOKING TIMES
Rare 9 mins per lb
Med rare 12 mins per lb
Medium well 15 mins per lb
Well done just keep going
Roast potatoes 45 mins to 1 hour
INGREDIENTS
(serves 6)
1 2 bone fore rib of beef
100g dripping
15 King Edward potatoes
2 tbsp semolina or polenta
Salt and pepper
Any green vegetables
FOR THE GRAVY
500ml beef stock
250ml port or red wine
50g -100g butter
Par boil the potatoes for 10 minutes in water seasoned with a good pinch of salt, drain and allow to dry slightly, toss in the colander gently to fluff up the edges and sprinkle over the semolina and a pinch of salt, place in your hot roasting pan and toss in the dripping and return to the oven with the beef.
Once your rib has cooked to your choice remove from the oven and wrap in tin foil to rest and keep warm, I recommend a minimum resting time of 10 minutes, this resting time is double fold as you can now make your roasting pan gravy and steam your vegetables, without rushing.
Drain off any excess fat from the roasting tin and place the tin on your stove or scrape into a saucepan, add your port or red wine and reduce by half, now add the beef stock and reduce by a half whisk in the butter which will help to thicken the gravy and enrich the flavour, taste and season if needed. If you want a thicker gravy mix some flour with butter and whisk in.
Wonderful Sunday roast fore rib of beef, I love this cut of beef as the fat that runs through the beef melts and bastes the beef while cooking, rendering a lovely old fashioned beef flavour and with the crispy fat on the top of each slice it is heavenly.
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