5 mins
Ingredients for Roast Forerib of Beef
Currently displaying quantities in US Imperial Measurements
How to Cook Roast Forerib of Beef
- Rub the beef with the duck fat or goose fat (you can use beef dripping or olive oil if you can't get the fat), then liberally apply salt and and freshly-ground black pepper all over.
- Place a heavy-based roasting tray on the hob on high heat and, when hot, add the beef. Sear the meat quickly on all sides to colour and crisp the outside (5-10 minutes).
- Transfer the beef immediately to a preheated very hot oven (Mk 9 - 475ºF - 240ºC) for 20 minutes, then reduce the heat to moderately hot (Mk 5 - 375ºF - 190ºC) and roast for 30 minutes per kilo (rare), or 40 minutes per kilo (medium rare), or 50 minutes per kilo (medium), or 1 hour per kilo (well done). [15 minutes per pound (rare), or 20 minutes per pound (medium rare), or 25 minutes per pound (medium), or 30 minutes per pound (well done).]
- Remove the beef from the oven, transfer it to a carving board and cover with foil to retain the heat. Allow it to rest in a warm place for 15-20 minutes. Serve with Yorkshire Pudding, lots of fresh vegetables and Port and Stilton Gravy.
GRAHAM'S HOT TIP:
9lbs (4kg) of meat may seem a lot for 6-8 people but don't forget that a large percentage of that is bone. Get your butcher to prepare this joint for you. You want it French trimmed, on the bone, chined (which means it looks good and the vertebrae has been removed.)
Reviews of Roast Forerib of Beef
August 22 2014 Exceptional dish!! Made it for a dinner party and everyone raved. I used a bone-in standing rib roast, turned out to be around 14 pounds. It was perfectly cooked and everybody loved it. Made Port and Stilton Gravy from this site to go with it (that was delicious) and served it with Potato and pea Nests (also from this website) and asparagus. JoshV (3 reviews) |
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