Roast forerib of beef with garlic & rosemary

Roast Fore rib of Beef With Garlic Rosemary

Serves 6 (with leftovers)

  • 1 x 2.25 kg forerib of beef (with 2 bones)

  • 1 bulb of garlic, broken into cloves

  • a few sprigs of rosemary, leaves picked

  • sea salt

  • freshly ground black pepper

  • olive oil

  • a knob of butter

Preheat the oven to 240°C/475°F/ gas 9. Take the beef out of the fridge 30 minutes before you want to cook it and allow it to come up to room temperature. Place a large sturdy roasting tray in the oven to heat up. In a pestle and mortar smash 3 garlic cloves and most of the the rosemary leaves with a pinch of sea salt and a lug of olive oil, then massage all over the beef.



Quickly bash the remaining unpeeled garlic cloves and add to the hot roasting tray with the beef. Pop straight in the oven and roast for around 50 minutes, basting occasionally with the juices from the tray.



When the time's up, reduce the temperature to 190°C/375°F/gas 5 for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done. Carefully transfer it to a platter, dot the knob of butter on top, then use a rosemary sprig to brush all over the meat. Cover with a double layer of tin foil and a tea towel and leave to rest.



Serve the beef with the resting juices drizzled over the top, perfectly golden roast potatoes, Yorkshire puds, dressed watercress and a good smear of horseradish.

Nutritional Information

Method

Preheat the oven to 240°C/475°F/ gas 9. Take the beef out of the fridge 30 minutes before you want to cook it and allow it to come up to room temperature. Place a large sturdy roasting tray in the oven to heat up. In a pestle and mortar smash 3 garlic cloves and most of the the rosemary leaves with a pinch of sea salt and a lug of olive oil, then massage all over the beef.

Quickly bash the remaining unpeeled garlic cloves and add to the hot roasting tray with the beef. Pop straight in the oven and roast for around 50 minutes, basting occasionally with the juices from the tray.

When the time's up, reduce the temperature to 190°C/375°F/gas 5 for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done. Carefully transfer it to a platter, dot the knob of butter on top, then use a rosemary sprig to brush all over the meat. Cover with a double layer of tin foil and a tea towel and leave to rest.

Serve the beef with the resting juices drizzled over the top, perfectly golden roast potatoes, Yorkshire puds, dressed watercress and a good smear of horseradish.

Nutritional Information Amount per serving:
  • Calories 320 16%
  • Carbs 1g 0%
  • Sugar 0g 0%
  • Fat 23g 33%
  • Saturates 10g 50%
  • Protein 27g 60%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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