Preparation time: 20 mins
Cooking time: Up to 5 hrs for low and slow, or 1 hr 30mins for high and fast
There are few things that beat great British roast beef. Fore rib is the perfect cut for the ultimate roast, and makes a fabulous Christmas centrepiece. This recipe can be done ‘low and slow’ if you’ve got the time to pop it in the oven and forget about it for a few hours. Alternatively you can do a more traditional ‘high and fast’ in a fraction of the time – either way, you can achieve great results with minimal faff!
2-rib forerib, well aged native breed beef (we alloow 1 rib for 2 greedy people)
3 red onions, unpeeled, roughly chopped
2 bulbs of garlic, sliced in half through the cloves
2 stalks of celery, roughly chopped
150 ml water
50ml balsamic vinegar
3 bay leaves
1 sprig of fresh rosemary
300ml red wine
300ml good quality beef stock (fresh often in stock at The Butchery Ltd or order)
100g butter (approx)
1 tbsp flour (heaped)
25ml mild olive oil
1 tbsp sea salt
1 tbsp freshly ground black pepper
1. Take the beef out of the fridge about a couple hours before you plan to cook, to allow it to come up to room temperature. Season the meat generously with the sea salt and black pepper.
2. Preheat the oven to 75C.
3. Pat any excess moisture from the beef with kitchen paper, and lightly lubricate the surface of the meat with some mild olive oil. Place a heavy bottomed pan large enough to hold the beef over a high heat. Once smoking hot, sear the beef on all sides until a deep golden crust has formed. As you sear the fat, a lot of this will render out into the pan. Note: reserve this for your roast potatoes or Yorkshire puddings!
4. Scatter the vegetables in a roasting tin, along with the bay leaves, rosemary, water and balsamic vinegar. Place a wire rack over, then place the seared beef on the rack, fat side up. Insert an ovenproof meat thermometer into the centre of the meat, taking care not to ensure it is not in contact with any bone.
5. Slow roast for around 4 to 5 hours or until the internal temperature reads 55C for rare, 60C for medium rare, or 65C for medium. Note: the internal temperature of the meat will continue to rise by a few degrees while resting.
6. Once at temperature, remove the beef from the oven and transfer to a plate. Cover with foil and a few tea towels to keep warm. Rest the meat for at least 30 mins before carving.
9. Serve slices of the beef alongside golden roast potatoes, Yorkshire pudding, honey and thyme roast carrots, buttered kale and a few spoons of the gravy. Enjoy with a glass of your favourite red!
Follow the same steps as above except in step 2, preheat oven to 190C. Then in step 5, roast the beef for around 1hr 30mins or to the internal temperatures as above – 55C for rare, 60C for medium rare, or 65C for medium.
BUTCHERS TIP : If you haven't tried it before a wing rib is also a delicious standing rib roast with a little less fat, its effectively the sirloin on the bone whilst the forerib is the ribeye on the bone.
Recipe and photos by Mike Heywood, South London resident, regular customer, pork devotee, home chef and instagrammer extraordinaire. To see more stay tuned to this blog or follow Mike on Instagram @4TELIER
Meat, and dry aged by The Butchery Ltd, farmed by David Powell, Ledbury