OLD FASHIONED SUNDAY ROASTED FORE RIB OF BEEF AND PORT GRAVY

 

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.