| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Winter, Nosh | 1 | servings |
INGREDIENTS
| 1 | Rib joint beef; about 5 ribs width | |
| 4 | tb | Olive oil |
| Sea salt and ground black pepper | ||
| 1 | lg | Spanish onion; peeled and thickly |
| ; sliced | ||
| 2 | sm | Carrots; thickly sliced |
| 1/2 | Robust red wine |
INSTRUCTIONS
Rub the surface of the joint with a little olive oil and sprinkle with salt and pepper, rubbing it well into the crevices. Place into a roasting tin on top of the onion and carrot (which act as a trivet) and pour the red wine into the bottom of the tin. Roast the meat in a very hot oven - 230C/450F/gas 8 for 20 minutes to seal it. Then reduce the temperature to hot - 200-220C/400-425F/gas 6-7, for the rest of the cooking time. If you allow 20 minutes per 450g, this should give a rough guide. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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