| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Sainsbury’s, Sainsbury5 |
1 |
servings |
INGREDIENTS
| 1 |
|
Beef rib roast joint |
| 3 |
tb |
Redcurrant jelly |
| 2 |
tb |
Freshly chopped rosemary |
| 2 |
|
Cloves garlic; crushed |
|
|
Salt and freshly ground black pepper |
| 1 |
tb |
Coarse grain mustard |
|
|
Redcurrants and fresh rosemary; to garnish |
INSTRUCTIONS
Preheat the oven to 200 °C, 400 °F, Gas Mark 6.
Cook the rib roast joint following instructions on the pack.
Meanwhile, melt the redcurrant jelly and stir in the rosemary, garlic
and seasoning. Add the mustard.
20 minutes before the end of the cooking time, spoon half the glaze
over the meat and continue to cook, uncovered.
Transfer to a warmed serving plate. Drain off any fat and stir the
meat juices into the remaining glaze. Heat through and spoon over the
beef just before serving.
Garnish with fresh redcurrants and sprigs of rosemary.
Converted by MC_Buster.
NOTES : A delicious blend of flavours complementing each other, this
roast is a special dish for any occasion. A 1.25kg (3lb) rib will
serve 4-6 approx
Converted by MM_Buster v2.0l.
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