RIB ROASTING PAN RECIPES

Name: Herb-scented slow-roasted rib of beef
Prep time: 30 min
Cook time: 5 h
Yield: 10
Ingredients: 3-bone rib of beef joint (about 3-3.5kg); 4 garlic cloves , left whole but bashed once; 4 rosemary sprigs; ½ pack thyme; handful bay leaves; 4 allspice berries; 4 cloves; 1 tsp black peppercorns; 200ml red wine; 1 tbsp plain flour; 2 tbsp Bovril; 2 tbsp Dijon mustard; 1 tbsp black treacle

HERB-SCENTED SLOW-ROASTED RIB OF BEEF RECIPE | BBC GOOD FOOD

Herb-scented slow-roasted rib of beef recipe | BBC Good Food image

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

Ingredients

3-bone rib of beef joint (about 3-3.5kg)
4 garlic cloves , left whole but bashed once
4 rosemary sprigs
½ pack thyme
handful bay leaves
4 allspice berries
4 cloves
1 tsp black peppercorns
200ml red wine
1 tbsp plain flour
2 tbsp Bovril
2 tbsp Dijon mustard
1 tbsp black treacle

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

PERFECT PRIME RIB EVERY TIME | JUST A PINCH RECIPES

Perfect Prime Rib Every Time | Just A Pinch Recipes image

Prime rib can be intimidating but if you follow this easy recipe it will come out perfect. It's a perfect entree for your holiday meal or a special occasion. The trick is when you turn off the oven, do not open the door. Trust the process. We like ours on the rare side and followed her method. The prime rib was cooked perfectly. Guests are guaranteed to feel special when they sit down to this meal.

Provided by Brenda-Lee Barajas @Moxie50

Categories Beef

Number Of Ingredients 4

Ingredients

1 - prime rib roast with or without bone (any size)
- Garlic powder
- Salt
- Pepper

Steps:

Preheat oven to 550F degrees.
Make a rub of salt, pepper, and garlic powder.
Apply to meat.
Place meat in a shallow roasting pan fat side up. Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time. Works the same with roast beef.
Try it you won't be disappointed.

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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
From bbcgoodfood.com
Category Dinner, Lunch, Main course
Calories 558 calories per serving

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.

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