Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Roast Forerib of Beef

Sunday Roast Beef at its best. You can’t beat a family roast on a Sunday and if you’re going to cook beef you can’t beat a Forerib. Meat roasted on the bone is always so much tastier. To feed 4-5 you’ll need a 2 rib piece of meat (approx. 3kg). For 6-8 you’ll need a 3 rib (approx 4 kg). Of course this is crying out for Yorkshire puddings, roast potatoes, Horseradish Sauce and rich gravy. Luckily we’ve also provided a recipe for the latter too!⠀

 


Serves: 6

Prep: 20 minutes
Cooking: 60-90 minutes plus resting time
Total: 80-110 minutes

Ingredients

2-4kg Forerib of Beef⠀
Bunch fresh rosemary⠀
7 garlic cloves⠀
2 onions⠀

For the gravy:⠀
2 onions finely chopped⠀
Juices from the beef⠀
1 tbsp flour⠀
500ml good beef stock⠀
200ml red wine⠀


Remove the beef from the fridge 1 hour before cooking so it comes to room temperature.⠀

Season the joint all over.⠀

Bash up 3 of your garlic cloves and rosemary in a pestle and mortar with 2 tbsp olive oil and rub all over the beef.⠀
Colour your beef all over in a hot roasting tray or frying pan.⠀

Slice two onions into disks and lay them underneath the beef joint in a roasting tin together with the other garlic cloves.⠀

Put your tray in a hot oven (230 degrees conventional, 210 fan) for 30 minutes.

Reduce the oven to 190 degrees (170 fan) and roast for 30 minutes per kilo for medium rare meat that will be beautifully coloured on the outside.⠀

Lift the meat onto a warm platter or board and cover with foil and a tea towel. Rest for 30-45 minutes.⠀

Pour the meat juices into a separating jug (if you haven’t got one of these every kitchen needs one!! The juices and oil from joints and chickens cleverly separate so you can pour off all the flavour from the juices without the fat)⠀

For the gravy, finely chop the remaining onions and caramelise in a pan on a low heat for 20 minutes.

Stir in the flour then add the meat juices from your separating jug stirring to remove lumps. Add the red wine and stock and simmer for 30 minutes. Strain into a warmed jug.⠀

Serve the meat carved into thick slices with all the accompaniments and the lovely gravy.⠀

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