Sunday Roast

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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:

 

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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

 

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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.

 

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

 

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And the finished product

from the other side

and the yorkshires in the oven

 

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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.

 

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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.