Roast Rib of Beef

We had a 2 bone rib of beef at Christmas, which was quite epic, thanks to our fabulous local butcher nabbing a bargain at the market. He and another butcher had split a trailer between the two of them because it was ‘some of the best beef’ he’d ever seen, and he didn’t want anyone other than him and his mate getting hold of it. He’s not a posh butcher at all, just your average high street one, but he knows his meat, and will not sell anything that he deems unworthy.

When I went back in after Christmas, he had one piece of that truck load left, on discount, so I grabbed it and stuck it in the freezer for Special.

My husband’s been away since Thursday, and had to work today (Easter Sunday) so it felt like a good time to have that 1 bone rib.

The Meat
It weighed 2lb 12oz, bone in, untrimmed. (Why on earth people want to trim the fat off I have no idea.)
Brush dark mild French mustard all over the meat

Sprinkle a tiny touch of grated nutmeg on it
Then add a barbecue dry rub or a steak seasonoing (I used this one: )

Then drizzle with a bit of olive oil.

Cut 4 or 5 shallots in half lengthways, and place in the roasting tray along with some garlic cloves, unpeeled.
Put the meat on top of them.

I roasted the meat on 170C fan, for 60 minutes (and yes, I used a timer because I am easily distracted) then tested the temperature inside. (My meat thermometer reads Beef, rare, 60C or Beef Medium rare 71C, Beef/Lamb well 82C)

(The potatoes went in while I was doing this)

It was still rare at that point. Fine for me, but not hubby. Back on for 20 minutes, then tested again. It was medium rare by then, so I took it out, covered it with foil (shiny side in) and left it to rest. Don’t panic, it keeps hot for a long while.

The Potatoes
3 Albert Bartlett red skinned baking potatoes, peeled. DO NOT RINSE THEM.


Put a good slice of lard into a sturdy, flat bottomed baking pan.
Get it in the oven to heat up. You should hear it popping.
Cut the potatoes in half lengthways, then cut each half in half crossways. They should be all roughly the same size.
Put them into the hot fat, turning them to coat.
Sprinkle lightly with salt, and pop them in the oven.
After 30 minutes, check them, and turn them over. Do not worry if they have stuck, get a spatula, and scrape/shove them off the bottom. Those caught edges mean extra crispy bits.
Back into the oven for another 10-25 minutes, until they look crisped and dark golden.

Cook carrot slices in boiling water until tender, then drain well. Heat some butter gently in a saucepan, then add 1/2 tsp cinnamon and a touch of brown sugar, mix in the carrots to coat, then cook on a very gentle heat until they get the glaze on them.

Frozen petit pois, innit?
Pop them in boiling, lightly salted water, then drain, and then some butter gets stirred in.

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