Roast Rib of Beef with Shallots and Raspberry Vinegar

Preparation info

    • Difficulty

      Medium

Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

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

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