Denise says:

Prime rib of beef is a special occasion piece of meat and makes a tasty treat for Rosh Hashonah or any of the other Yom Tovim when more guests are invited. Any left overs are delicious cold with salads. I like to coat the meat with English mustard mixed with honey; although this may seem very strong by the time it has been cooking for about 11/2 hours the flavours have now subdued and the heat has mellowed. The sweetness from the honey has infused into the meat contributing to its tenderness and succulents.

There are varying opinions over the perfect temperature to cook a roast beef but I favoaur starting the beef in a very hot oven 425F/220C/Gas 7 for the first 30 minutes then lowering the temperature to 375F/190C/Gas 5 for the remaining cooking time then .... how long to cook beef depends on your preference for how 'pink' or not you like to eat beef. Calculate Rare - 11 minutes per lb/450g, medium - 14 minutes per lb/450g and well done - 16 minutes per lb/450g.


I like to serve this will mustard mash( mashed potato with 1 tablespoon of mustard) and red cabbage.


Preparation Time: 10 minutes
Cooking Time: 2 hours
Serves: 8 people

Ingredients:

1.8 kg (4lb) rib beef
2 tablespoons English mustard
2 tablespoons honey
150ml red wine
200ml beef stock
1 tablespoon corn flour
Salt and freshly ground black pepper

Method

1) Pre-heat the oven to 425F/ 220 C/ Gas mark 7.
2) Mix the mustard and honey together.
3) Spread evenly along the surface of the meat.
4) Transfer to a medium sized roasting tin.
5) Pour in the red wine and beef stock.
6) Cover with foil and roast for 20 minutes.
7) Reduce the temperature to 375 F/ 190C/ Gas mark 5 for a further 1 hour for medium or until cooked to your liking.
8) Remove from the oven, transfer to a chopping board keeping the foil on and set aside to rest for 15 minutes before carving.
9) To make the gravy, strain the remaining red wine and stock from the roasting tin and pour into a saucepan. Take 2 tablespoons of this liquid and mix with the corn flour.
10) Stir the cornflour mixture into the saucepan. Bring to the boil and cook until thickened. Taste and adjust seasoning accordingly.


To serve the stylish way: Sliced thinly and pour over the gravy. Serve with mustard mash and red cabbage.
Tagged in: Beef, Dinner Party, English, Honey, Rosh Hashanah, Shabbat