Roast rib of beef for two

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olive magazine

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1. Heat the oven to 230C/fan 210C/gas 8. Boil the potatoes for 10 minutes. Put the fat into a small baking tray (keep back a tbsp for the beef) and put in the oven to get really hot. Drain the spuds and put them in the hot fat, turning so they are well-coated. Roast for 50 minutes to an hour, turning halfway through cooking.
2. Heat the rest of the fat in an ovenproof frying pan or roasting tin large enough for the rib. Brown the beef on both sides over a large heat, season. Using tongs, hold the rib fat side down in the pan to brown it. Transfer to the oven and roast for half an hour for medium rare beef.
3. Meanwhile, put the stock and wine in a small pan and simmer until reduced by three quarters. Taste and season.
4. Take the beef out and let it rest for 10 minutes before serving. Slice it off the bone before carving to make it easier.

Know-how

Really good beef is crucial for this, so go to a good butcher or pick the supermarket's premium range. As for the spuds, roast potatoes need lard to be crunchy-crisp. Goose fat is even better: buy it from good delis and supermarkets.

Per serving

1033 kcalories, protein 86g, carbohydrate 52.8g, fat 48.9 g, saturated fat 21.8g, fibre 3.6g, salt 1.98 g

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• nita

  06 January 2008

  nita rated and commented on this recipe

  

  very tasty without much fuss, did not add wine though

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Ingredients

• 500g floury potatoes , peeled and quartered
• 200g goose fat or lard
• rib of beef , 1 rib weighing 1kg, at room temperature
• beef stock fresh, cube or concentrate made up to 900ml
• 300ml red wine

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 40 mins

Cook 1 hr

Ingredients

• 500g floury potatoes , peeled and quartered
• 200g goose fat or lard
• rib of beef , 1 rib weighing 1kg, at room temperature
• beef stock fresh, cube or concentrate made up to 900ml
• 300ml red wine

Per serving

1033 kcalories, protein 86g, carbohydrate 52.8g, fat 48.9 g, saturated fat 21.8g, fibre 3.6g, salt 1.98 g

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