Sundays Dinner

mangobreeder

mangobreeder

mangobreeder

Soldato
Joined
3 Mar 2008
Posts
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Just picked this beauty up from the butcher,

a nice fore-rib of beef, Aberdeen Angus 28day matured too :)

Lovely

more updates to follow as i do the roast

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The day has arrived,

First: Chop some shallots and layer them on the bottom of a Roasting dish.

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Next: Brown some butter and Ground Nut Oil in a Pan

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The seal the joint in the pan to get it going.

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Then place in oven Gas Mark 9 for 20 mins and reduce to Gas mark 5 for 2 hours.

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Prepare some of the veg
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Clean up as you go along
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Enjoy tea while joint is roasting.

Yorkshire pubs and roast potatoes to follow
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Basting shot as requested

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Here is the final pic, the meat in this pic to well done as that how my mother in law likes it, the rest was medium and pink, but my wife didnt take apic of that :(

plus the yorkshire puds went on 2 mins later. the shallots went on too, sorry for the ****, pic, but i was otherwise engaged (cut finger)

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Last edited:
4 or 5 ppl, notice how i French trimmed it my self, the bits are in a bad for stock :)

it going to roast slowly on a bed of banana shallots, which will be used for the gravy.

accompanied by the full works, roast potatoes Yorkshire pudding, braised red cabbage.
 
Dunks said:
Looks epic :).
How long are you roasting it for?
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Ill seal it in a frying pan, using obscene amounts of butter. then

20 mins at gas mark 9

Then Gas mark 5 for 124mins

(3.7kg = 8.3lbs) roast for 15mins per pound.

then + 15 mins for medium.

and i will of course be basting fairly often.


lookitsjonno said:
great job, lots of blood spatter in the background too, proper job.
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:)
 
That is one phenomenal looking piece of beef, rarely buy rib due to expense but it's definitely my favourite cut, enjoy it mate!

P.S I hope you'll be using all of the meat juices for the gravy.
 
smit101 said:
That is one phenomenal looking piece of beef, rarely buy rib due to expense but it's definitely my favourite cut, enjoy it mate!

P.S I hope you'll be using all of the meat juices for the gravy.
Click to expand...

I do two big roast like this a year, New Year and Easter.

Of course i will be using the juices for gravy. I have the Shallots ready, it will be sitting on top of them and roasting away. Just 24 hours to go :)
 
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