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Add a photoServings: 1
Ingredients
- 1 x Beef rib roast joint
- 3 Tbsp. Redcurrant jelly
- 2 Tbsp. Freshly minced rosemary
- 2 x Cloves garlic, crushed Salt and freshly grnd black pepper
- 1 Tbsp. Coarse grain mustard Redcurrants and fresh rosemary, to garnish
Directions
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Cook the rib roast joint following instructions on the pack.
- Meanwhile, heat the redcurrant jelly and stir in the rosemary, garlic and seasoning. Add in the mustard.
- 20 min before the end of the cooking time, spoon half the glaze over the meat and continue to cook, uncovered.
- Transfer to a warmed serving plate. Drain off any fat and stir the meat juices into the remaining glaze. Heat through and spoon over the beef just before serving.
- Garnish with fresh redcurrants and sprigs of rosemary.
- NOTES : A delicious blend of flavours complementing each other, this roast is a special dish for any occasion. A 1.25kg (3lb) rib will serve 4-6 approx
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 74g | |
| Calories 197 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.04g | 1% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 118mg | 3% |
| Total Carbs 50.02g | 13% |
| Dietary Fiber 3.6g | 12% |
| Sugars 32.32g | 22% |
| Protein 0.75g | 1% |
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