RIB ROAST SUNDAY COWBOY DINNER

Simplicity itself loaded with outstandingly old fashioned flavours, a really simple Sunday roast almost one pan cooking.  I love cooking a giant forerib of roast beef in my cast iron skillet it makes for easier cooking from hob to oven to resting.

Cooking and Resting time 1 hour 

Ingredients 

(serves 4)

3kg (6.6lb) forerib beef bone on

(rare 9-12 mins per lb / medium 15 mins per lb)

1 butternut squash halved and sliced

1 glug olive oil

1 tsp Himalayan sea salt 

1 tsp ground black pepper

The gravy

1 tbsp butter

1 tsp flour

300ml reduced beef stock

200ml red wine

Resting juices from the beef

Pre heat your oven to 180 degrees C / 355 F, heat your skillet hot, season the forerib with half the salt and pepper, sear all sides of the forerib in the skillet for a couple of minutes then place in the oven to cook for 50 minutes for rare.  Meanwhile toss the butternut squash in the oil, salt and pepper and place in a baking tray and pop in the oven with the forerib to roast.  The butternut squash will need to roast for a further 15 minutes which is most of the foreribs resting time.

Once the forerib is cooked remove from the oven, cover the rib with foil and leave to rest for 20 minutes, once rested drain off all the cooking juices and rendered down fat, skim off the fat (dripping) save this fat for your next roasting cook.  

To make the gravy

Place the red wine in a saucepan, reduce by half, add the beef stock and reduce by one third, add the rested cooking juices, now mash the butter with the flour and add to the gravy, whisk in until smooth, taste and should it need seasoning add to your taste.

Carve your forerib on the bias and serve with the roasted butternut squash and gravy, serve with any greens you fancy.