2 tsp lemon juice
4 garlic cloves minced
3 tbs fresh parsley chopped
2 tbs fresh tarragon chopped
1/4 tsp black pepper
3.8 kg beef fore rib
2 onions cut into rounds
1 whole garlic cut in half
1 tbs all-purpose flour
125 ml port
500 ml beef stock (liquid) organic
250 g Lurpak* salted butter softened
1 pinch salt and pepperoast does not skimp on butter or flavour.
nut butter brussels sprouts
400 g Brussels sprouts halved steamed
2 tbs Lurpak* unsalted butter
1 pinch salt and pepper
1/2 tsp smoked paprika
2 tbs lemon juice
1/4 cup dried cranberries
1/4 cup pecans toasted
- Butter: To create compound butter, combine butter, lemon juice, garlic, parsley and tarragon in a bowl and mix until well combined. Place on a piece of cling wrap and roll into a log. Twist ends to seal. Refrigerate for at least 1 hour.
- Beef rib: Preheat the oven to 200C. Take the beef out of the refrigerator and bring to room temperature, which could take up to 1 hour or more. Slice compound butter into rounds and lather on beef together with a generous amount of salt.
- Place the onion slices into a roasting pan and sit the beef on top. Position the rib on the onion slices so that it sits on its bones in a “L” shape. Cook according to the beef’s weight and your taste. For a joint this size, allow a cooking time of about 2 hours. If the beef is straight out of the refrigerator, add another 20 minutes. For medium beef, at room temperature allow 40 minutes per kg, and for well-done meat, 60 minutes per kg. This size joint will feed a large table of 8-10 hungry guests.
- Remove the beef from the oven, place it on a carving board and allow to rest in the pan in a warm part of the kitchen covered in foil for 30 minutes before carving. Do not clean up the tray.
- Once you have removed the beef, place the pan along with the pan juices on the stove top and add ½ cup of port and reduce by 1/3. Add beef stock and reduce by another 1/3.
- Add flour while stirring and bring back to the boil. Strain and season to taste with salt and pepper.
- Transfer to a gravy boat and serve with the beef. Serve with your choice of winter roast vegetables.
- Brussels sprouts: To cook the Brussels sprouts, add butter into a pan and begin to cook on medium heat until milk solids begin to caramelise. Add Brussels sprouts and toss, season with salt, pepper and smoked paprika and finish with lemon juice, cranberries and pecans.
Credits: Best Recipes