A visually stunning Christmas beef centrepiece with prime rib meat, French-trimmed for eye-catching presentation, and left on the bone for maximum flavour - this is a special alternative to turkey for your Christmas dinner. FULL RECIPE BELOW.
Remove your joint from the packaging, pat dry and bring to room temperature.
Preheat your oven to 160°C for fan assisted or 180°C for ovens without a fan (gas 5).
Choose a flameproof roasting tray and set over a medium heat.
Season the rib generously with good quality sea salt then sear the joint all over starting on the fat side which will render, releasing beautiful fat to sear and baste the meat.
Place the beef fat side down on the tray, add some thyme and a split bulb of garlic then place in the centre of the oven and roast for 15 minutes plus 12 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint.
Remember to baste the joint a few times as it roasts.
Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil.
Rest for a minimum of 30 minutes before carving.
SERVING SUGGESTIONS:
Traditional roast potatoes, seasonal greens, Yorkshire puddings and horseradish sauce.
Find the full recipe here: [ Ссылка ]
