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

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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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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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  • 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