The Complete Aga Cookbook by Mary Berry & Lucy Young

Author:Mary Berry & Lucy Young [Berry, Mary]
Language: eng
Format: epub
ISBN: 9781472222657
Publisher: Headline
Published: 2015-09-23T21:00:00+00:00

Roast Prime Rib of Beef

Serve with the usual accompaniments – Yorkshire pudding, roast potatoes and horseradish sauce.

SERVES

8

1 × 2-rib joint, either prime rib cut short, or wing rib cut short, about 2.3kg (5 lb)

salt and freshly ground black pepper

1 large onion, unpeeled but thickly sliced

GOOD GRAVY

3 tablespoons dripping

1 good tablespoon plain flour

75ml (2½ fl oz) Port

500ml (18 fl oz) beef stock

a dash of Worcestershire sauce

a little gravy browning

1 Sprinkle the beef fat with salt and pepper. Stand on end in a roasting tin just large enough for the joint on a bed of thick slices of unpeeled onion (the onion skin gives colour to the juices). If using a meat thermometer, insert into the meat in the thickest part. Transfer to the Roasting Oven and roast as per the chart below, basting from time to time.

2 When the meat is done, lift out of the tin, loosely cover with foil and leave to rest in a warm place for about 20 minutes before carving. Discard the onion, squeezing any juices into the tin.

3 Meanwhile, make the gravy. Skim off 3 good tablespoons of fat from the roasting tin. Pour the rest of the juices into a bowl and put in the fridge for the fat to rise to the top.

4 Measure the flour into the tin, and whisk with the 3 reserved tablespoons of fat on the Boiling Plate. Gradually add the Port and stock, then the Worcestershire sauce. Remove the fat from the bowl of juices in the fridge, and add the juices to the gravy, along with a little gravy browning. Check the seasoning.

5 To carve, slip a sharp knife close to the bone to free the complete joint, then carve down across the grain.

PREPARE AHEAD

Best cooked to serve.

CONVENTIONAL OVEN

Roast in an oven preheated to 220°C/Fan 200°C/Gas 7. For timings use chart.

BEEF

TIME

INTERNAL TEMP

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