Hamdi Saidani This Roast forerib of beef with garlic & rosemary is a tender and juicy recipe, which is made with fresh rosemary and a whole bulb of garlic. It’s the perfect Sunday roast, ready in about 1 hour and 30 minutes.
Roast Forerib of Beef with Garlic & Rosemary Ingredients
- 1 x 2.25kg forerib of beef (with 2 bones)
- 4 sprigs of fresh rosemary
- 1 bulb of garlic
- olive oil
- 1 knob of unsalted butter
- sea salt and freshly ground black pepper
How To Make Roast Forerib of Beef with Garlic & Rosemary
- Prep the beef and oven: Take the beef out of the fridge 1 hour before you want to cook it to let it come up to room temperature. Preheat the oven to 240°C/475°F/gas 9 and place a large, sturdy roasting tray inside to heat up.
- Make the rosemary-garlic paste: Strip most of the rosemary leaves into a pestle and mortar. Peel and add 3 cloves of garlic, then bash to a paste with a pinch of sea salt and a lug of olive oil.
- Season the beef: Tip the paste onto the beef and massage it all over, getting into all the nooks and crannies.
- Roast the beef: Squash the remaining unpeeled garlic cloves and scatter them into the hot roasting tray. Place the seasoned beef on top and put it straight into the oven. Roast for around 50 minutes, basting occasionally with the juices from the tray.
- Finish cooking and rest: When the time is up, reduce the oven temperature to 190°C/375°F/gas 5 and cook for around 10 more minutes for a medium result. Carefully transfer the beef to a platter, dot the knob of butter on top, then use the remaining rosemary sprig to brush the melted butter all over the meat. Cover with a double layer of tin foil and a tea towel, then leave to rest.
- Serve: Serve the beef, sliced, with the resting juices drizzled over the top.
Recipe Tips
- How do I know when my roast is done? The timings in the recipe are a great guide for a medium roast. For the most accuracy, use a meat thermometer. For medium-rare, aim for 130-135°F (55-57°C), and for medium, 140-145°F (60-63°C).
- Why rest the beef after roasting? This is the most crucial step for a juicy roast. Resting allows the juices that have been pushed to the center of the meat during cooking to redistribute throughout the joint, ensuring every slice is moist and tender.
- What is a forerib of beef? A forerib is a prime roasting joint cut from the front ribs of the cow. It’s well-marbled with fat, which makes it incredibly flavorful and tender when roasted. It’s the same cut that rib-eye steaks come from.
- What do I do with the pan juices? The garlic and pan juices are the perfect base for a delicious homemade gravy. Simply place the roasting tray over a medium heat on the hob, mash the roasted garlic, stir in some flour, and then gradually whisk in some stock.
What To Serve With Roast Forerib of Beef
This classic roast is the centerpiece of a traditional Sunday dinner.
- Perfectly golden roast potatoes
- Fluffy Yorkshire puddings
- Rich homemade gravy made from the pan juices
- A good dollop of horseradish sauce
- Dressed watercress or steamed green vegetables
How To Store Leftover Roast Beef
- Refrigerate: Store leftover sliced roast beef in an airtight container or wrapped well in foil in the refrigerator for up to 4 days. It’s delicious served cold in sandwiches the next day.
Roast Forerib of Beef Nutrition Facts
- Serving Size: 1 serving
- Calories: 650 kcal
- Fat: 40g
- Carbohydrates: 5g
- Protein: 65g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to let the beef come to room temperature first?
Yes, this is a very important step for a large joint of meat. It helps the beef to cook more evenly from the outside to the center.
Why start the oven at a high temperature?
The initial blast of high heat helps to create a delicious, deeply browned crust on the outside of the beef. Lowering the temperature for the remainder of the time allows the inside to cook through gently and evenly.
Do I have to peel all the garlic?
No. Only peel the cloves for the paste. The rest of the cloves are roasted in their skins, which makes them soft, sweet, and easy to squeeze out for your gravy.
Try More Recipes:
- Beef Kofta Curry Recipe
- Beef Stroganoff Recipe
- Sizzling Beef with Spring Onions & Black Bean Sauce Recipe
Roast Forerib of Beef with Garlic & Rosemary Recipe
Course: DinnerCuisine: BritishDifficulty: Easy8
15
minutes1
650
kcalA classic and foolproof method for a perfectly tender and juicy roast beef, rubbed with a fragrant garlic and rosemary paste for a flavorful result every time.
Ingredients
1 x 2.25kg forerib of beef (with 2 bones)
4 sprigs of fresh rosemary
1 bulb of garlic
olive oil
1 knob of unsalted butter
sea salt and freshly ground black pepper
Directions
- Bring beef to room temperature for 1 hour. Preheat oven to 240°C/475°F and heat a roasting tray inside.
- Make a paste by bashing 3 cloves of garlic and most of the rosemary leaves in a pestle and mortar with salt and oil.
- Rub the paste all over the beef.
- Scatter the remaining unpeeled garlic cloves into the hot roasting tray and place the beef on top.
- Roast for 50 minutes, basting occasionally.
- Reduce the oven temperature to 190°C/375°F and roast for another 10 minutes for medium.
- Transfer the beef to a platter, dot with butter, and let it rest, covered, for at least 20 minutes before carving.
Notes
- Letting the beef come to room temperature before cooking and resting it after are the two most important steps for a juicy roast.
- Don’t be afraid to be generous with the salt and pepper seasoning on the beef.
- The roasted garlic and pan juices are the perfect start for a delicious, simple gravy.
- This is a “principal recipe” that can be adapted with your favorite herbs.