Succulent Sunday Roast with Irish Angus Rib of Beef**
Illuminate your Sunday meal with this classic European dish featuring the rich flavors of an Irish Angus rib roast. This recipe provides detailed guidance on achieving tender, juicy beef with a perfect crust, using top-quality ingredients that elevate your dining experience.
Ingredients
🥩 1.342 kg Dunnes Stores Simply Better Irish Angus Rib Roast On The Bone (matured for 28 days)
🌻 Approximately 50-70 ml Rapeseed Oil
🌶️ Approximately 1-2 teaspoons Black Pepper, freshly ground
🧂 Approximately 1-2 tablespoons Sea Salt
🧅 2 medium Red Onions, peeled and cut across the middle
🧄 2-3 cloves Garlic, peeled
🥕 2-3 medium Carrots, peeled and cut into chunky pieces
🌿 5-7 sprigs Fresh Thyme
🚰 Approximately 250 ml Water
Instructions
1- Preparation:
- Remove the rib of beef from the refrigerator and its packaging at least 30 minutes before cooking, allowing it to reach room temperature.
2- Seasoning:
- In a shallow dish, combine rapeseed oil, freshly ground black pepper, and sea salt. Use this mixture to thoroughly coat the rib of beef using tongs, ensuring even coverage.
3- Searing:
- Heat a non-stick frying pan on high until it is extremely hot. Sear all sides of the beef until a golden-brown crust develops. Pour any remaining seasoned oil over the beef during searing.
4- Assembly:
- In a roasting tray, arrange the red onions, garlic cloves, and carrots as a base layer. Add sprigs of fresh thyme on top.
5- Roasting Setup:
- Position the COOK by Neven Maguire V-rack above the vegetables in the roasting tray. Place the seared rib roast onto the V-rack.
6- Deglazing:
- Deglaze the frying pan with 250 ml of water, scraping up the browned bits. Pour this over the beef and vegetables in the roasting tray.
7- Roasting:
- Preheat your Miele oven to 200°C (Fan). Roast the beef at an initial high temperature for 30 minutes, then reduce to 180°C.
- For slightly pink beef, roast for about 1 hour total. For well-done, roast about 1 hour and 20-25 minutes. Avoid covering with foil.
8- Resting:
- After removing from the oven, loosely cover the roast with foil and let it rest for 15-20 minutes for optimal juiciness and tenderness.
Prep Time: 30 minutes
Cook Time: 1 hour to 1 hour 25 minutes
Total Time: Approximately 2 hours
Servings: Approximately 4-6 people
Equipment: Apron COOK by Neven Maguire, Wood Cutting Board, White Ceramic Plates and Container, Metal Tongs with Black Silicone Tips, Non-stick Frying Pan, Chef's Knife, Black Metal Roasting Tray with V-Rack COOK by Neven Maguire, Miele Oven, Black Oven Gloves, Pyrex Measuring Jug, Carving Set COOK by Neven Maguire
Cooking Tips
- Ensure your beef reaches room temperature before cooking for even heat distribution.
- A high initial oven temperature followed by a reduced temperature ensures a crispy crust and a juicy interior.
- Use the V-rack to prevent the roast from sitting in fat, promoting even cooking and better flavor.
Neven Maguire: https://www.youtube.com/@nevenmaguire570
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Succulent Sunday Roast with Irish Angus Rib of Beef
