Restaurant Roast Rib of Beef
2.5kg/5½lb rib of beef
1 tbsp plain (all-purpose) flour
1 tbsp mustard powder
150ml/¼ pint/scant ⅔ cup red wine
600m/1 pint/2½ cups beef stock
600m/1 pint/2½ cups boiling water (or vegetable water)
1 tbsp redcurrant jelly, apple jelly or cranberry sauce
salt and ground black pepper
roast potatoes and vegetables to serve
mustard or horseradish sauce to serve
1 Preheat the oven to 230°C/450°F/Gas 8.
2 Put the beef, fat-side up, in a roasting pan. Mix the flour, mustard, salt and pepper and rub over the beef.
3 Roast in the centre of the oven for 30 minutes. Reduce the temperature to 220°C/425°F/Gas 7 and cook for 1–2 hours (depending on how well cooked you like your beef), basting occasionally with the fat.
4 Put the beef on a carving dish, cover loosely with foil and leave to rest while you make the gravy.
5 Skim off most of the fat from the roasting pan and place on the hob. Add the wine and boil until very syrupy. Pour in the stock and boil until syrupy. Add the water and fruit jelly or sauce and boil until syrupy. Check the seasoning.
6 Carve the beef. Serve with gravy, roast potatoes and vegetables with mustard or horseradish sauce.
|Restaurant Roast Rib of Beef|