Advertisement
Roast Rib of Beef with Shallots and Raspberry Vinegar
- Difficulty
Medium
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
This is a great festive joint for a treat or a party.
Ingredients
a 3.6-4.5 kg 8-10 lb - salt and freshly ground pepper
450
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement