| 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.
A Message from our Provider:
“We don’t change God’s message — His message changes us.”