Sunday Roast

[Bar]

On todays menu is going to be the following:

Roast Rib of Beef - cooked rare
Saddleback potatoes
Roast Parsnip, Carrots
Steamed Brocolli
Cabbage with streaky bacon
Sage & Onion and Sausage meat stuffing
Onion Gravy
Yorkshire Puddings

Very much the star of the show is going to be the Rib of Beef - picked up a cracking 2 rib piece, only slight complaint is that I would prefer the fat to be whiter. Unfortunately getting beef with a deep golden fat means a cow that has spent most of its life eating grass - not common these days even with Organic meat.

Anyway on to the pictures - to be updated throughout the day.

2 pictures to kick off with:

 

[Youstolemyname]

Love rib of beef, it's my favourite joint to roast. Be interested to see how this comes out.

How are you going to cook it? I normally sear mine in a hot pan first.....

 

[Glaucus]

*drools* would kill for a Sunday roast.

And bone in rib, yummy and Yorkies

 

[Bry]

must have pictures of the true star of the show..... the yorkshire puddings

 

[Bar]

This is how its being cooked:

Didn't sear first, however oven was red hot. Some vegetables ready for roasting:

along with the sage & onion and sausagemeat stuffing

 

[Bar]

Stuffing cooked and resting - will be reheated nearer to serving - the problems of a small oven

In flight shot of the beef and potatoes

Fat starting to render down and out the beef now - lovely for basting and will form the basis of the gravy later on.

 

[Jimbeam3678]

Looks like a decent lump of beef

 

[Bar]

Was 3.3Kg, bigger than I thought it was, but its going a lovely colour.

 

[Bar]

And the finished product

from the other side

and the yorkshires in the oven

 

[Jolteh]

That's a hell of a piece of beef and those yorkies look top notch!

I'd sack off at least half of the stuff there and probably just go with beef, yorkies, potato personally.

Stuffing with beef doesn't sit well with me either!

 

[Bry]

Yorkshires are drool worthy

 

[Bar]

Thanks

Easiest way is to use a small knob of lard as opposed to a cm of oil. Keeps them nice and light and not oily in the slightest.

 

[lookitsjonno]

lovely stuff, never tried beef rib as its so expensive, how does it vary from other cuts i.e topside?

 

[Bar]

lovely stuff, never tried beef rib as its so expensive, how does it vary from other cuts i.e topside?

Found it was very very nice - and the beef fed 8 today and there is enough left for another 6 people easily so for £30 its worked out not too bad.

Key thing is getting the balance between not over cooking it, but getting plenty of fat to render.