Roast Rib of Beef

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Roast Rib of Beef
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
1189
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,189 kcal(57 %)
Protein49.98 g(51 %)
Fat90.7 g(78 %)
Carbohydrates31.42 g(21 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A675.2 mg(84,400 %)
Vitamin D0.8 μg(4 %)
Vitamin E4.25 mg(35 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂0.58 mg(53 %)
Niacin17.29 mg(144 %)
Vitamin B₆0.95 mg(68 %)
Folate71.06 μg(24 %)
Pantothenic acid1.07 mg(18 %)
Biotin0.91 μg(2 %)
Vitamin B₁₂7.53 μg(251 %)
Vitamin C71.06 mg(75 %)
Potassium886.35 mg(22 %)
Calcium144.4 mg(14 %)
Magnesium61.22 mg(20 %)
Iron6.21 mg(41 %)
Iodine20.27 μg(10 %)
Zinc9.86 mg(123 %)
Saturated fatty acids35.09 g
Cholesterol250.21 mg
Author of this recipe:

Ingredients

for
4
For the chops
¼ cup
soft butter
1 tablespoon
1 teaspoon
freshly ground peppers
1 teaspoon
35 ounces
Beef rib (on the bone)
2 tablespoons
1
carrot (diced)
3
small shallots (diced)
8 cloves
garlic (squashed)
1 tablespoon
thyme (chopped)
1 teaspoon
1 tablespoon
cup
2 cups
Corn starch (for thickening)
1 ounce
Horseradish root (peeled and grated)
Cress (to garnish)
For the Yorkshire pudding
3 tablespoons
¾ cup
1
cup
How healthy are the main ingredients?
carrotshallotgarlicthymeCressegg

Preparation steps

1.
Heat the oven to 230°C (210 fan), 450°F, gas 8.
2.
Mix the butter with the mustard, pepper and paprika and season with salt. Brush the mixture onto the meat.
3.
Heat the oil in a roasting tin and add the meat. Roast for around 30 minutes.
4.
Reduce the oven temperature to 180°C (160 fan), 350°F, gas 4, cover the meat with a lid and roast for another hour/hour and a quarter.
5.
Add the carrots, shallots, garlic, thyme and orange zest for the final 45 minutes of cooking time.
6.
Remove the meat from the oven and stir the tomato purée into the gravy. Deglaze with the wine and the stock and sieve into a pan. Bring to the boil, season to taste and thicken with cornflour if necessary. Add the horseradish and mix well. Do not allow to boil!
7.
Increase the oven temperature to 240°C (220 fan), 475°F, gas 9 and grease a muffin tin.
8.
Sieve the flour into a bowl and add a pinch of salt and the egg. Add around 60 ml water and gradually add the milk, stirring continuously until a smooth, thick batter is created.
9.
Preheat the muffin tins for 5-10 minutes, then carefully pour the batter into the moulds. Bake for 10-15 minutes until golden brown and fluffy.
10.
Arrange the beef and the puddings on a platter, add the gravy, garnish with cress and serve immediately.