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Fore rib of beef

Roast forerib of beef with garlic & rosemary

roast forerib of beef with garlic & rosemary | Jamie Oliver | Food | Jamie Oliver (UK)

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The weekend cook: Thomasina Miers’ recipes for rare roast beef fore-rib with tarragon and lemon potatoes, and roast pear pain perdu

Photograph of Thomasina Miers’ rib of beef with tarragon and lemon potatoes

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Roast fore rib of beef with beetroot and horseradish

roast fore rib of beef with beetroot & horseradish by Jamie Oliver (omit crème fraîche) #FastMetabolismDiet

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Roast fore rib of beef with beetroot and horseradish

This fore rib cut of beef makes the perfect roast. Even if there are fewer than ten of you it's still worth cooking the whole joint and enjoying the leftovers. Beef and beetroot work so well together. When buying beetroot, try and get hold of some different shapes and colours.

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Roast forerib of beef with garlic & rosemary

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#paleo Roast Rib of Beef: 2.7 kg 3-bone fore rib of beef, French trimmed; 2 sprigs fresh rosemary; 6 sage leaves; 4 shallots; 5 cloves garlic; 200ml red wine; 2 tablespoons olive oil; Sea salt; Black pepper

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