We usually have a rib roast for Christmas dinner, but we were away this year, so were missing our beef. With a family dinner to prepare, we decided to push the boat out and have that fabulous piece of beef.
Cooked in the River Cottage way, with a half hour sizzle, then cooked gently to medium rare, and a long long rest time, it was glorious. Hardly any shrinkage, deeply savoury crust and tender pink inside.
Roast Rib of Beef with home made yorkshires, roast potatoes, roast parsnips, broccoli and petit pois. Rich gravy from the roast, and hot horseradish sauce.
and then pudding of course. Cakes for pudding today, a choice of one of three...
Treacle Tart
Or
Lemon Drizzle Cup Cakes
Or
Banana Fairy Cakes
Or maybe one of each....
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