COOK | W ITH NEV EN M AGUIR E
Delicious
ROAST RIB
OF BEEF
REC IPE
Roast Rib of Irish Beef on the Bone
Ingredients (Serves 4-6)
Method
Simply Better 28 Day Matured Irish Angus Rib
Roast on the Bone (at room temperature)
1. Preheat the oven to 200°C (400°F / Gas Mark 6).
2 Tbsp Simply Better Cold Pressed Irish
Rapeseed Oil
2 Tsp Simply Better Atlantic Sea Salt &
Organic Herbs
2 Tsp Plain Flour
400ml Beef Stock
2 Large Onions, peeled and quartered with
root left intact
2 Large Carrots, halved lengthways
1 Garlic Bulb, halved (not peeled)
Small Handful of Fresh Thyme Sprigs
2. Heat a frying pan or griddle pan over a high heat.
Season the rib roast with the Atlantic Sea Salt and
place in the frying pan to seal the meat. This should
take about 1-2 minutes per side and the meat
should have a nice golden colour. Remove from
the pan and set aside.
3. Pour the rapeseed oil into a roasting tin and add
the onions, carrots, garlic and thyme, tossing to
coat. Season to taste, then push to the edges of the
tin and sit the beef in the middle of the vegetables.
Roast For:
Result
Cooking time
Rare
30mins. per 500g + 25mins. extra
Medium
35mins. per 500g + 25mins. extra
Well done
40mins. per 500g + 25mins. extra
4. When the beef is cooked to your liking, remove it
from the tin along with the onions and carrots and
place on a platter. Cover with tin foil and leave to
rest for 30 minutes before carving.
5. Meanwhile, quickly make the gravy. Pour the juices
from the roasting tin into a jug, discarding the
garlic and thyme, and leave the fat to settle on
top, then skim off the fat and discard. Reserve the
juices. Stir the flour into the roasting tin, scraping
the bottom of the tin with a wooden spoon to
remove any residue, then gradually stir in the stock
and reserved juices. Place directly on the hob and
simmer for 5 minutes while continuously stirring.
Pour through a sieve into a gravy boat.
6. To serve, carve the rested beef into slices and
arrange on warmed plates with the roasted onions,
carrots and some roast potatoes. Hand around the
gravy separately.
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