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Ingredients
- 1 x Farmison & Co Wing Rib of Beef
- 2-3 onions
- 2-3 carrots
- Celery (or root)
- Bay leaf
- Sprig of thyme
- A few black peppercorns
Introduction
Christmas beef is a time-honoured tradition for a reason. Succulent, tender, and perfect for leftovers on Boxing Day, a Christmas roast beef dinner will certainly go down a treat.Method
- Remove your Christmas beef from the packaging, pat dry and bring to room temperature.
- Preheat your oven to 210c for fan assisted or 230c for ovens without a fan (gas 8).
- Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
- Season the meat with good quality sea salt just prior to cooking.
- Make a trivet by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the roof of the celery), plus a by leaf, sprig of thyme and a few black peppercorns.
- Place the beef fat side up onto the trivet which should line the base of the tray.
- Place in the centre of the oven and roast for 25 minutes, then reduce the temperature to 160c or 18-c without a fanj (gas 4), and continue roasting for 12 to 15 minutes per 500g, reaching a core temeprature of 52c before resting for a medium rare joint.
- Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil.
- Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
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