Glazed Roast Rib of Beef
Cooking Time: See Below
Temperature: gas mark 4-5, 180°C, 350°F
1.25kg ( 2½ lbs) lean boneless forerib joint
6 x 15ml sp (6tbsp) red wine
2 cloves garlic, pealed and cut into large slivers
3 x 15ml sp (3 tbsp) redcurrant jelly
Weigh the joint and calculate the cooking time (see below).
Open roast on a rack in a tray in a preheated oven.
Meanwhile make the glaze: Heat remaining ingredients and simmer to reduce and thicken.
Glaze joint 20 minutes before the end of cooking time. Return to oven.
Reglaze the joint 10 minutes later.
The remaining mixture can be served as a sauce (if thoroughly reheated) or can be added to the gravy for a rich glossy gravy.
Serve the joint with roasted new potatoes, roasted red onions and peppers.
Rare = 20 minutes per 500g (1lb) plus 20 minutes
Medium = 25 minutes per 500g (1lb) plus 25 minutes
Well done = 30 minutes per 500g (1lb) plus 30 minutes