Roast Rib Of Beef For Two Recipe
Ingredients
| Floury potatoes 500 g, peeled and quartered | ||
| Goose fat or lard 200 g | ||
| Rib of beef 1 rib weighing 1 kg, at room temperature | ||
| Concentrate | 900 Milliliter, made | |
| Red wine | 300 Milliliter | |
Directions
Heat the oven to 230C/fan 210C/gas 8.Boil the potatoes for 10 minutes.
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.
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.
Chef
