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Cooking Oil
1 x 3 bone Forerib of beef - ask your butcher to prepare this
Ingredients: 4 shallots, peeled and roughly chopped
2 Whole garlic cloves with skin on
1 Sprig of thyme
1 Bay leaf, torn in half
½ of 750ml bottle of red wine
285g/ ½ pint of beef or veal stock
Salt & Pepper Method: - Pre-heat oven to 220 ºC/ Gas Mark 7/ 425 ºF.
- Heat 2-3 spoons of cooking oil in a roasting pan.
- Season the meat with a generous amount of salt and pepper.
- Place the meat into the hot pan, colour and seal the joint (the oil has to be hot to do this, if the fat is not hot enough you will not seal the meat properly).
- Place the roast into the preheated oven and cook for 20 minutes.
- Turn the oven down to 180 ºC/ Gas Mark 4/ 350ºF for
20 minutes per lb./ 44 minutes per kg +15 mins for medium rare
20 minutes per lb./ 44 minutes per kg +20 mins for medium
25 minutes per lb./ 55 minutes per kg +25 mins for medium well done - Baste the joint every 15-20 minutes.
- Halfway through cooking turn the joint over and sprinkle the shallots, thyme, bay leaf and garlic around the meat, crushing garlic slightly with the flat of the hand to enable the sweet juices to seep slowly into the cooking liquor.
- Once the cooking time is complete, remove the meat from the pan and allow to rest, covered, for 20-25 minutes before carving, this allows the muscles to relax.
- Pour the excess juices from the pan leaving the shallots garlic and herbs.
- Heat the tray on the stove top and add ¼ of the wine to the pan, this lifts the "marmite" (cooking residue) off the bottom of the pan.
- Reduce the liquid until it has almost evaporated.
- Add the rest of the wine and reduce by ¾.
- Add the stock and simmer for 5-10 minutes, longer if you prefer a thicker sauce.
- Strain the sauce making sure the herbs and vegetables are removed from the sauce.
- Season with salt and pepper
Serve with crisp roasted potatoes, Yorkshire puddings, puree of parsnips with nutmeg and cream, steamed Savoy cabbage and horseradish sauce.
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