Roast Rib Of Beef With Potatoes And Celery
|Beef rib||4 Pound (2 Kilograms)|
|Softened butter||2 Ounce (50 Grams, 0.25 Cup)|
|Potatoes||3 Pound, peeled (1.5 Kilograms)|
|Flour||2 Ounce (50 Grams, Good 0.5 Cup)|
|Lard/Dripping||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon (30 Milliliter)|
|Stock||1⁄2 Pint (About 300 Milliliter Or 1.25 Cups)|
|Watercress||2 (To Garnish)|
1 Preheat the oven to 180Â°C, 350Â°F,gas4.
2 Rub the meat all over with the softened butter.
Season to taste and place it in a large roasting bag.
Tie the bag, according to the instructions, and bake the meat in a roasting tin (pan) for 1 1/2 hours or until tender.
3 When the meat has been in the oven for 1/2 hour, prepare the potatoes.
Cut them into equal- sized pieces and parboil them in salted water for 5 minutes.
Drain and dry them before sprinkling with a little of the flour.
Place them in a clean roasting dish with the lard or dripping and bake them for the last hour of the meat's cooking time.
4 Wash and peel the celery heads and cut off the tops, leaving 15- 20 cm (6-8in)of heart.Removethe outer leaves, then cut the hearts in half, or into three if they are large.
Sprinkle them with seasoning and place them in a roasting bag with the butter, cut into knobs.
Tie the bag according to instructions and place it in the roasting tin (pan) with the meat for the last 45 minutes of the meat's cooking time.
5 When the meat and vegetables are ready, reduce the heat and leave the potatoes in the oven to keep warm.
Remove the meat and celery from the roasting bags, reserving the juices.
Place the meat on a serving dish and the celery in a vegetable dish.
Keep them warm.
Make the gravy: place the reserved juices in the meat's roasting tray.
Blend them with the remaining flour and cook over a gentle heat until it bubbles.
Add the stock and bring to the boil, stirring constantly.
If it is too pale, add a little gravy browning.
Serve the meat garnished with watercress and surrounded by the roast potatoes and celery hearts.
Serve the gravy separately.