Roast Rib of Beef with Shallots and Raspberry Vinegar

Name: Roast Rib of Beef with Shallots and Raspberry Vinegar
Cuisine: United Kingdom
Ingredients: 1 bottle of full-bodied red wine; salt and freshly ground pepper; a 3.6-4.5 kg/8-10 lb forerib of beef; 450 g/1 lb shallots, thinly sliced; salt and freshly ground pepper; 3 tsp raspberry vinegar; butter

Preparation info

Difficulty
Medium

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

This is a great festive joint for a treat or a party.

Ingredients

a 3.6-4.5 kg/8-10 lb forerib of beef
salt and freshly ground pepper
450

Europe
United Kingdom
Main course
Gluten-free
England

Method

Get your butcher to remove the rib bones, sinews and backstrap from the meat, and have it tied into a roll. Keep the bones, and place them on the bottom of a roasting tin with the beef sitting on top. Season very well with salt and pepper. Roast in a preheated oven at 180-190°C/350-375°F/Gas 4-5, allowing