Rib Roast Beef RecipeThis is one of those classic roast beef recipes! Anyone with even the slightest taste for beef will love this. You won't go wrong with this beef recipe! Classic Roast Rib Beef 2kg (4 lbs) Rib joint of beef for 4 - 6 people To Cook: Spread the fat surface with a mixture of mustard and black pepper. Add some peeled shallots or onion halves around the joint to give extra flavour and colour to the gravy. Set oven to Gas Mark 6, 200°C (400°F). Place the joint in the hot oven for 15 minutes, Reduce the temperature to Gas Mark 4, 180°C (350°C) and allow 15 minutes per 1/2 kg (1 lb) for rare, plus 20 minutes extra for medium or 30 minutes extra for well done. When the meat is cooked remove from the oven, cover loosely with foil and allow to rest for 30 minutes.The meat settles so it is easier to carve. To Serve: Spoon off the fat.Add some wine or water to the juices.Heat the juices over a high heat and taste for seasoning. Serve with the sliced roast. Delicious with crispy roast potatoes, roast vegetables or a creamy vegetable purée. Sin é ( Irish for - that's it - ) a roast beef recipe that is hard to beat. Irish cooking at it's best!
|
