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English oven roast

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Ingredients for 4 servings:

  • 1 kg beef (prime rib)
  • ⅛ liter of oil
  • ⅛ liter red wine
  • 1 tbsp Worcestershire sauce
  • 1 tbsp mustard
  • 1 tsp spice mix (grill spice or pepper, paprika, thyme, curry)
  • 1 garlic, squeezed
  • 1 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Brush the meat with marinade overnight and refrigerate. Season the marinated meat with salt and place it on the roasting rack. Place the rack on the lowest rack of an oven preheated to 250°C (480°F). Reduce the heat to 180°C (350°F) once the roast has a light crust. Brush with the remaining marinade. Insert a meat thermometer into the meat. 45 minutes after searing, the roast should be “seared” (meat thermometer: approximately 55°C). Let it rest before carving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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