ROAST RIB OF BEEF
Rib Beef Joint with or without the bone.
Carrot, Onion/Leek, Mushrooms, Tomato, Herbs.
125ml Red Wine or stock
Oven: 230C/Gas 8 reduce after 20 mins 170C/Gas 3
METHOD
Preheat oven
Dice/chop vegetables and place in the bottom of the roasting tin.
Add wine or stock
Score fat on top of joint, to help fat render and prevents shrinking fat from distorting joint.
Place in a roasting tray and roast for 20 mins at the high setting,
Reduce heat and roast for 17 mins for each 450g of weight.
To achieve a very rare piece, roast for 12 mins per 450g.
Remove from oven and rest for 20 mins before carving.
The vegetables and stock will have made a base for gravy. Strain and finish as normal.
