Monday, November 12, 2012
To be honest it's almost certainly the one dish British do better than anyone else. I buy Rib of Beef on the bone, this joint weighed just over 3 kilos, it had been hung for 50 days, my butcher did me very proud indeed.
Place in a preheated Oven at 220c for twenty minutes, then turn the heat down to 180c and for Rare I cooked for an hour and a half, Medium probably 2 hours in total.
Then let the Meat rest for at least 30 minutes, longer if you can covered in tin Foil, and keep adding the juice as it comes out the joint to your Veal Stock.
To make the gravy and 2tbsp of the Flour Mustard Mix to the roasting tin after spooning off most of the fat from the tray, and mix it together with a spoon on the heat, Then add a good Glass of Red Wine to the pan scrape all those black bits from the tin and with the blackened Onion you will get so much Flavour, gradually add the Veal Stock, stirring to thicken and then pour through a Sieve into a Pan. Unbeatable!