Roast Rib of Beef with Cranberry, Port & Roasted Garlic Glaze
Lean boned and rolled Scotch Beef sirloin joint (Rib or topside joints could also be used)
Temperature: Gas mark 4 – 5, 180 °C, 350 °F
- Take a lean boned and rolled Scotch Beef sirloin joint and calculate the cooking time using the timings above. Place onto a rack in a roasting tin and open roast in a pre-heated oven for calculated cooking time.
- 50 – 60 minutes before the end of cooking time add 900 g (2 lb) potatoes, peeled and cut into large chunks, (this quantity would serve about 6), 3 red onions halved and 8 – 10 garlic cloves to the roasting tin or in a separate tray and drizzle with 15 ml (1 tbsp) oil. After 30 minutes remove the garlic cloves.
- In a saucepan, place 150 ml (¼ pt) port and 60 ml (4 tbsp) cranberry sauce. Squeeze the roasted garlic cloves out of their skins and add to the saucepan. Heat for 5 minutes until the cranberry sauce has melted. 20 minutes before the end of cooking time glaze the joint with a couple of spoonfuls of the glaze. Repeat during the last 10 minutes.
- When the joint is cooked remove from the roasting tin and add 300ml (½pt) water or stock to the pan, stirring to remove any crispy bits. Add to the saucepan with any remaining glaze, bring to the boil and add 15 – 30 ml (1 – 2 tbsp) gravy granules, heat for 1 – 2 minutes until thickened.
Serve the beef with roasted potatoes, Yorkshire puddings, seasonal green vegetables and gravy.