Roasted rib of beef

Friday - - Leisure -

Cam­era Press

Prep time: 10 mins

Roast­ing time: 1 1/2 to 2 hours In­gre­di­ents 3 kg beef rib on bone 1 tbsp mus­tard pow­der 3 tbsp oil 6 car­rots, chopped 3 large onions, quar­tered 1 bulb gar­lic, bro­ken into cloves with­out peel­ing 5 sprigs fresh thyme 2 tbsp flour 4 cups beef stock Method 1. Pre­heat oven to 220°C. Gen­er­ously sea­son joint with salt and pep­per, rub­bing it into meat. Sprin­kle mus­tard pow­der over. Heat oil in a roast­ing pan on stove top un­til al­most smok­ing. Brown joint on all sides. Make a bed of car­rots, onions, gar­lic cloves and thyme in roast­ing tin and place meat on top. Roast for 20 min­utes, then re­duce tem­per­a­ture to 170°C and roast for 20 min­utes per 500g for medium, or 15 min­utes per 500g for rare. Re­move meat from oven, wrap in foil and rest for 15 min­utes be­fore carv­ing. Heat roast­ing pan over stove top. Add flour and us­ing a wooden spoon, scrape up all the bits. Slowly add stock, squash­ing veg­gies, and stir con­tin­u­ously un­til re­duced to a gravy-like con­sis­tency. Strain and serve with the beef.

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(serves 8)

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