Jamie Oliver's Christmas Cookbook
By Jamie Oliver
Just Added
With a delicious pulled meat gravy
About the recipe
Forerib is such an exciting and beautiful cut of meat to cook. The subtle seasoning of ground ginger is absolutely sublime, and with tender pulled meat and Barolo gravy on the side, this meal is a real celebration of brilliant beef.
Recipe From
1 x 4kg forerib of beef, French trimmed, chine bone removed, cap removed and reserved, fat tied back on
olive oil
4 teaspoons ground ginger
2 onions
2 carrots
2 sticks of celery
2 fresh bay leaves
4 sprigs of fresh rosemary
Worcestershire sauce
1 glass of red wine, ideally Barolo
1 heaped tablespoon plain flour
Find the recipe!
For the full recipe, head to page 42 of Jamie Oliver's Christmas Cookbook.
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