SLOW ROAST MIDDLE RIB OF BEEF
1Kg Measures Boneless Beef Middle Rib
Lightly dust the beef with salt and black pepper and place the Beef in your roasting tin adding about 1cm of cold water. Cover tightly with tin foil and cook for 1 hour at 190c (gas mark 5). Turn the oven down to 175c (gas mark 4) and cook for a further 2 hours checking occasionally to ensure the water does not dry out. Remove the foil and pour the meat juices into a saucepan. Pop the beef back into the oven for a further ten minutes to brown off. Remove from the oven, cover with foil and rest for fifteen minutes whilst you make the gravy. Add a little more water to the juices and bring to the boil. Turn down the heat and thicken with gravy gravy granules (we prefer the bisto ones) adding a little at a time and stirring constantly with a whisk until you get the thickness you prefer. Ta da! - perfect Sunday lunch without spending an arm and a leg! Tastes just like fore-rib at a quarter of the price.