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Roast Rib of Beef
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
Published 2000
Roast beef is the perfect Sunday lunch for family and friends, especially when you serve it with all the trimmings, crisp light Yorkshire puddings, proper gravy and golden roast potatoes.
Ingredients
- a wing rib joint of
2 2 kg 4-5 lbs - freshly ground black pepper
Method
Have the chine bone cut through and separated from the rib, but not removed.
Season the meat with the pepper, and dust the fat side with flour.