How To Cook The Perfect Roast Fore Rib of Beef For Christmas | Farmison & Co

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides a similar flavor profile.

Place the fore rib of beef fat side down in a medium heat pan without any additional fat or oil.

Sprinkle natural sea salt on the beef.

Slowly render the fat over gentle heat for about 12-15 minutes until caramelized.

Turn the heat up to medium-high and seal the meat on each side for approximately 2 minutes to lock in juices and caramelize the exterior.

Baste the meat with the rendered fat for extra flavor and moisture.

Insert a meat thermometer into the thickest part of the beef, aiming for a core temperature of 52°C for medium-rare.

After checking the temperature, baste the meat again and return it to the oven for another 10-12 minutes.

Once the beef reaches approximately 52°C, season it with cracked black pepper and transfer it to a tray to rest for 30 minutes, loosely covered with foil and fat side up.

Use the rendered fat from the pan to toss pre-boiled potatoes and roast them in the oven for 45 minutes.

After resting, carve the beef by holding the joint upright and slicing away from the bone.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens