One of the grandest roasting joints of all, the forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. Rib-eye steaks are the boneless steaks cut from the forerib. This recipe shows you how to do what is, in my opinion, the best Sunday dinner ever!
This will serve 6-8 portions.
2-bone rib of beef, around 3kg (6½lb) (try and buy from a reputable butcher and buy it well matured)
2 red onions, halved
150ml of good red wine (only cook with wine that you are prepared to drink)
150ml of port
500ml of good quality fresh beef stock (supermarkets sell this in tubs)
1tablespoon of cornflour, mixed with 1tablespoon of water
Plenty of sea salt and freshly ground black pepper
1 heaped teaspoon of mustard powder (I use Colemans)
Heat the oven to 220C, (200 C fan).
Season the beef well all over with the salt and pepper and rub the mustard powder into the meat.
Transfer to a small roasting tin with the red onions and roast for 20 minutes, then turn the heat down to 190C (170C fan) a further 25 minutes per 1kg.
Take out of the roasting tin, cover in foil and place a cloth over the foil and allow to rest for at 45 minutes.
Pour the roasting juices into a saucepan, skim off any fat and add the red wine, port and beef stock.
Simmer until the gravy has reduced by half and you have a rich gravy, thickening with a teaspoon of the cornflour and water mixture at a time if necessary.
Crispy Goose Fat Roasted Potatoes.
1kg of good quality roasting potatoes
150g Goose fat
A few pinches of Sea salt for seasoning
Preheat the oven to 200C (180 fan)
Peel the potatoes and put them in a saucepan of boiling water, and cook for 20 mins or until soft.
Drain well, put back into saucepan and shake slightly to soften the edges ready for crisping up.
Meanwhile, put all the goose fat into a large roasting tin and put in the oven until smoking hot.
Remove from the oven and carefully pour in the potatoes. Return to the oven and cook for around 40 mins (while your beef is resting), turning them twice during the roasting period.
For the Yorkshire Puddings.
3 medium organic free range eggs
275ml/½ pint milk
beef dripping or use some of the goose fat from the potatoes
For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
Add the milk, stirring constantly, until you have a runny batter.
Leave this to rest, covered, in the refrigerator for up to 12 hours.
Place 1cm (half an inch) of beef dripping or goose fat in the bottom of each tray pudding mould.
Heat the dripping in the oven to 220C (200C for fan) for about ten minutes, until it is piping hot.
Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.