Rib of Beef with Garlic and Rosemary

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Advantages of having Rib of Beef for Christmas dinner:  you don’t need to get up at dawn to cook it; if you haven’t cooked it for long enough, it’s even more delicious; there is less washing up, especially if you just serve it with mashed potato and red cabbage.  We haven’t had turkey for three years now.

I think our beast was big-boned, as I asked for rib of beef with two bones, and it weighed 4kg.  About 3kg would be fine for six people, and give you some leftovers (rib of beef and red onion sandwich?  Heaven!).  Leave the joint out of the fridge for at least 30 minutes before cooking.  Preheat the oven to 245 degrees.

Get a handful of rosemary leaves, 2 cloves of garlic and a teaspoonful of sea salt.  Whoosh up together in a mini-processor with three tablespoons of olive oil.  Rub HALF of this mixture all over the beef, and save the rest for later.

Put the beef into a large roasting tin, and cook at a savage temperature for the first 20 minutes.  Now, lower the heat to 190 degrees and cook for 30 minutes per kilo.  When the meat is about 40 minutes from ready, turn it over and pop a whole bulb of garlic in to roast alongside.

When the garlic bulb is squishy (after about 30-40 minutes), leave it to cool for a few minutes before squeezing the cloves into the processor with the remaining rosemary rub.  Add a tablespoon of balsamic vinegar and a tablespoon of runny honey.  Whoosh up until well blended.

Once the beef is cooked, brush over some tiny spots of butter (about 30g) until they have melted in.  Now brush the meat well with the rosemary-garlic-honey-vinegar mixture.  Cover in tin foil and leave to rest in a warm place for about 30 minutes.  Plenty of time to cook some potatoes and mash them with nutmeg and cream and to warm the red cabbage you might have made the day before.

Trim away any fatty bits and cut the joint into manageable chunks.  You can carve them more prettily at the table.  So easy.

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13 thoughts on “Rib of Beef with Garlic and Rosemary

  1. I am getting a new, working oven this week! It’s been broken for years, won’t get up to temperature. So I am *really* looking forward to doing those roasts that make you blast it to a cinder in the first few moments, and looking forward to making chutneys to go with the cold roast meat, etc.

      • What are your recommendations?

        Won’t be in season but I have a mad yearning to try quince. Last night I had a dream about quince. I plucked and ate (!! hey, it was a dream! It was both edible and sweet in my dream) the only one off someone’s front wall and the owner immediately appeared at the door and they didn’t shout at me but very reproachfully said that her son had been watching this thing grow for weeks.

      • Well, for quince recipes, have a look at the Tasty eats Ronit Penso blog! I think Cumberland sauce or cranberry sauce are nice while the beef is still hot, and any chutney at all when it’s cold. 🙂 Totally whacky dream, by the way, Denise! There’s no analysing that one!

      • When I go to a carvery I always eat the cranberry with whatever meat I’m having. I always felt that was wrong though, so am glad to know it’s fine! Since my children aren’t into horseradish it’s good to know there’s an alternative I can make for them.

  2. Wow, that rib looks amazing!!! Yum! I haven’t cooked a cut of beef like that before but your intro completely sold it to me. I am all for simple food that’s forgiving if you under or overcook it! Glad that you had a great Christmas. All the best for the start of 2014! x

  3. That looks just amazing and I imagine everyone ate really well around your Christmas dining table. The combination of rosemary and garlic is a favorite of mine.

    Best wishes for a very happy new year!
    Allison

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