| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Rib Beef Roasting Joint |
| 1/2 |
tb |
Plain flour |
| 1/2 |
ts |
Garlic Salt |
| 1/2 |
ts |
Ground Bay Leaves |
| 1/2 |
ts |
Paprika |
INSTRUCTIONS
This is the classic roast, crispy brown on the outside, tender and pink on
the inside. Preheat the oven to Gas Mark 7, 425F, 220C. Mix the flour and
spices and sprinkle over the beef, patting it well. Put the beef on to a
rack over a tin, place in the oven and lower to Gas Mark 4, 350F,180C. For
rare beef roast for 12 minutes per pound, or 15 minutes for medium. Let it
rest for 25 minutes before carving - this will make the beef more tender
and juicy. Use the pan drippings to make a delicious gravy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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