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Roast Rib Of Beef For Two Recipe
|Potatoes||500 Gram, peeled and quartered|
|Goose fat/Lard||20 Gram|
|Beef rib||1 Kilogram (At Room Temperature)|
|Beef stock||900 Milliliter (Fresh, Cube Or Concentrate)|
|Red wine||300 Milliliter|
Serving size: Complete recipe
Calories 4825 Calories from Fat 3455
% Daily Value*
Total Fat 383 g590%
Saturated Fat 163.6 g817.9%
Trans Fat 0 g
Cholesterol 779.9 mg
Sodium 2301.8 mg95.9%
Total Carbohydrates 111 g37.2%
Dietary Fiber 11 g44%
Sugars 8.8 g
Protein 172 g344.1%
Vitamin A 0.2% Vitamin C 164.2%
Calcium 22.2% Iron 121.3%
*Based on a 2000 Calorie diet
Put the fat into a small baking tray (keep back a tbsp for the beef) and put in the oven to get really hot.
Drain the spuds and put them in the hot fat, turning so they are well-coated.
Roast for 50 minutes to an hour, turning halfway through cooking.
Heat the rest of the fat in an ovenproof frying pan or roasting tin large enough for the rib.
Brown the beef on both sides over a large heat, season.
Using tongs, hold the rib fat side down in the pan to brown it.
Transfer to the oven and roast for half an hour for medium rare beef.
Meanwhile, put the stock and wine in a small pan and simmer until reduced by three quarters.
Taste and season.
Take the beef out and let it rest for 10 minutes before serving.
Slice it off the bone before carving to make it easier.