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Roast Rib of Beef with Cranberry and Port
2 / 5
Lean boned and rolled beef sirloin, rib or topside joint
Gas mark 4-5, 180°C, 350°F
Between 40 and 60 minutes
Cooking Time Detail:
Rare 20 minutes per 450g/½kg (1lb) plus 20 minutes
Medium 25 minutes per 450g/½kg(1lb) plus 25 minutes
Well done 30 minutes per 450g/½kg (1lb) plus 30 minutes
Lean boned and rolled beef sirloin, rib or topside joint . Allow100-175g (4-6oz) of raw meat per person for boneless and 225-350g (8-12oz) for bone-in joints
900g (2lbs) Potatoes, peeled and cut into large chunks
3 Red onions, peeled and halved
8-10 Garlic cloves
15mlsp (1tbsp) Oil
150ml (¼pt) Port
4x15mlsp (4tbsp) Cranberry sauce
15mlsp (1tbsp) Gravy granules
Pre -heat the oven
Take your chosen joint and calculate the cooking time using the timings above. Place onto a rack in a roasting tin and open roast for the calculated cooking time.
Approximately 50-60 minutes before the end of cooking time add the potatoes, onions and garlic cloves to the roasting tin or in a separate tray and drizzle with the oil (the quantity will serve about 6).
After 30 minutes, remove the garlic. Squeeze the roasted garlic out of their skins and place in a saucepan. Add the port and cranberry sauce. Heat until the cranberry sauce has melted.
Twenty minutes before the end of the cooking time, glaze the joint with a couple of spoonfuls of the glaze. Repeat during the last 10 minutes.
When the joint is cooked remove from the roasting tin and add 300ml (½pt) water or stock to the pan, stirring to remove any crispy bits. Add to the saucepan with the remaining glaze, bring to the boil and add the gravy granules. Heat for 1-2 minutes until thickened.
Serve the beef with the roasted potatoes, Yorkshire puddings, seasonal green vegetables and gravy.
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