HERB-SCENTED SLOW-ROASTED RIB OF BEEF RECIPE | BBC GOOD FOOD
Try this flavour-packed herb-scented rib of beef as an alternative to turkey at Christmas. It includes a decadent glaze of mustard, treacle and Bovril
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Prep Time 30 minutes
Cook Time 5 hours
Yield 10
Number Of Ingredients 13
Steps:
- Take the beef out of the fridge and leave it to come up to temperature overnight or for at least three hours. Tip the garlic and all the herbs and spices into a large roasting tin and, using a blow torch or under a hot grill, singe the herbs until they start to smoulder (if using a grill to do this, do not leave it unattended), then leave to cool slightly.
- Heat oven to 100C/80C fan/gas ¼ . Rub a tbsp of salt over the meat, then sit the joint on top of the herbs. Pour over the wine, then tightly tent the tin in a couple of sheets of extra-wide foil. Roast in the oven for 1 hr, then reduce the temperature to 70C/50C fan (if you have a gas oven, don’t adjust the temperature), and slow roast for 3 hrs more.
- Remove the foil, then insert a digital probe into the middle of the joint – when the temperature reaches around 60C, it’s ready. If the meat is not up to temperature, increase oven to 150C/130C fan/gas 2, and roast with the foil off, checking the temperature every 15 mins. While the beef is cooking, make the glaze by whisking all the ingredients together.
- When the beef is cooked, remove from the oven and increase the temperature to 230C/210C fan/gas 8. Return the beef to the oven for 5 mins to crisp and blister the fat, then generously brush the glaze all over the joint and return to the oven for 5 mins until sticky and slighty charred – keep an eye on it, as it will burn very easily at this stage. Lift the beef onto a chopping board and leave to rest for 20 mins.
- To make a herby gravy, put the roasting tin over a low heat and stir in the flour to make a gloopy paste. Add in any remaining glaze, then carefully pour in 500ml boiling water. Boil for a few minutes, then strain into a small pan and keep warm. Serve the beef in thick slices, with gravy on the side.
Nutrition Facts : Calories 558 calories, FatContent 35 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 52 grams protein, SodiumContent 2.4 milligram of sodium
HERB-SCENTED SLOW-ROASTED RIB OF BEEF RECIPE | BBC GOOD FOOD
Try this flavour-packed herb-scented rib of beef as an alternative to turkey at Christmas. It includes a decadent glaze of mustard, treacle and Bovril
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Prep Time 30 minutes
Cook Time 5 hours
Yield 10
Number Of Ingredients 13
Steps:
- Take the beef out of the fridge and leave it to come up to temperature overnight or for at least three hours. Tip the garlic and all the herbs and spices into a large roasting tin and, using a blow torch or under a hot grill, singe the herbs until they start to smoulder (if using a grill to do this, do not leave it unattended), then leave to cool slightly.
- Heat oven to 100C/80C fan/gas ¼ . Rub a tbsp of salt over the meat, then sit the joint on top of the herbs. Pour over the wine, then tightly tent the tin in a couple of sheets of extra-wide foil. Roast in the oven for 1 hr, then reduce the temperature to 70C/50C fan (if you have a gas oven, don’t adjust the temperature), and slow roast for 3 hrs more.
- Remove the foil, then insert a digital probe into the middle of the joint – when the temperature reaches around 60C, it’s ready. If the meat is not up to temperature, increase oven to 150C/130C fan/gas 2, and roast with the foil off, checking the temperature every 15 mins. While the beef is cooking, make the glaze by whisking all the ingredients together.
- When the beef is cooked, remove from the oven and increase the temperature to 230C/210C fan/gas 8. Return the beef to the oven for 5 mins to crisp and blister the fat, then generously brush the glaze all over the joint and return to the oven for 5 mins until sticky and slighty charred – keep an eye on it, as it will burn very easily at this stage. Lift the beef onto a chopping board and leave to rest for 20 mins.
- To make a herby gravy, put the roasting tin over a low heat and stir in the flour to make a gloopy paste. Add in any remaining glaze, then carefully pour in 500ml boiling water. Boil for a few minutes, then strain into a small pan and keep warm. Serve the beef in thick slices, with gravy on the side.
Nutrition Facts : Calories 558 calories, FatContent 35 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 52 grams protein, SodiumContent 2.4 milligram of sodium
More about "blow torch gas recipes"
ULTIMATE CRèME BRûLéE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Dessert, Dinner
Cuisine French
Calories 620 calories per serving
- Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.
CRèME BRûLéE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.1
Cuisine French
- Set aside to cool for a couple of minutes, then serve.
LITTLE LEMON MERINGUE PIES RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 3.3
Total Time 3 hours 15 minutes
Category dessert
Calories 404 calorie per serving
- - The meringue can be made up to 1 day in advance and refrigerated.
SIMNEL CAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.1
Cuisine British
- Preheat the grill to high. Place the cake onto a baking tray and grill for 1–2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blowtorch, until the marzipan is golden brown.
LITTLE LEMON MERINGUE PIES RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 3.3
Total Time 3 hours 15 minutes
Category dessert
Calories 404 calorie per serving
- - The meringue can be made up to 1 day in advance and refrigerated.
14.1 OZ. PROPANE HAND TORCH CYLINDER | TX9 - BERNZOMATIC
From bernzomatic.com
SIMNEL CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
5 BEST COOKING TORCHES - MAY 2022 - BESTREVIEWS
From bestreviews.com
DESSERT RECIPES - RECIPES BY MEAL | TASTE OF HOME
From tasteofhome.com
CHOWHOUND
From chowhound.com
THE 7 BEST KITCHEN TORCHES OF 2022, ACCORDING TO A CHEF
From thespruceeats.com
PORTABLE OUTDOOR COFFEE MAKER | COFFEE BREW PIPE | BRIPE
From briping.com
RISING TEMPERATURES COULD TORCH CROP PRODUCTION, LOUISIANA’S ...
From theadvocate.com
EASTER RECIPES - HOLIDAY RECIPES | TASTE OF HOME
From tasteofhome.com
THE 7 BEST KITCHEN TORCHES OF 2022, ACCORDING TO A CHEF
From thespruceeats.com
PORTABLE OUTDOOR COFFEE MAKER | COFFEE BREW PIPE | BRIPE
From briping.com
RISING TEMPERATURES COULD TORCH CROP PRODUCTION, LOUISIANA’S ...
From theadvocate.com
EASTER RECIPES - HOLIDAY RECIPES | TASTE OF HOME
From tasteofhome.com
TOP 13 BEST DOWNDRAFT COOKTOPS IN 2022 - GAS & ELEC…
From ramresearch.org
CROCK POT - DON'T STARVE WIKI
From dontstarve.fandom.com
SCIENCE MACHINE - DON'T STARVE WIKI
From dontstarve.fandom.com
NT GOVT FACES ‘BLOWTORCH’ OVER PROTECTION OF PASTORALIST’S RIGHTS
From beefcentral.com
ACE PROJECT PLACE - ACE HARDWARE
From acehardware.com
CHOWHOUND
From chowhound.com
EASTER RECIPES - HOLIDAY RECIPES | TASTE OF HOME
From tasteofhome.com
CROCK POT - DON'T STARVE WIKI
From dontstarve.fandom.com
NT GOVT FACES ‘BLOWTORCH’ OVER PROTECTION OF PASTORALIST’S RIGHTS
From beefcentral.com
ACE PROJECT PLACE - ACE HARDWARE
From acehardware.com