Caveman Steak with Roasted Garlic, Rosemary and Proper Gravy

This might just be a Yorkshire thing (in fact I'm pretty sure it's just a Yorkshire thing!) but we have some friends who raise beef and lambs, butcher them and sell them to us whole. The long and short of it is that there's often a new cut of meat for me to have an experiment with when it comes to Sunday dinner and the forerib of beef is now my absolute favourite!

It basically looks like a GIANT steak and it tastes like the most succulent, tender, juicy and flavoursome piece of beef you've ever had! I kept mine simple with just copious garlic and rosemary and a "proper" gravy made with the roasting juices, good quality stock and white wine because it's summer (although it would be just as good with red!). To serve, you can't go wrong with Yorkshire puds, seasonal veg and a generous dollop of horseradish.

Caveman Steak with Roasted Garlic, Rosemary and Proper Gravy
Serves 6


2 x 1.75kg foreribs of beef 
1 bulb of garlic, broken into cloves 
a few sprigs of rosemary, leaves picked 
sea salt
freshly ground black pepper 
olive oil 
a knob of butter
200ml/7fl oz white wine 
300ml/10fl oz beef stock

Preheat the oven to 240°C/475°F/ gas 9. Take the beef out of the fridge 30 minutes before you want to cook it and allow it to come up to room temperature. Place a large sturdy roasting tray over the highest heat possible on your hob. 

In a pestle and mortar smash 3 garlic cloves and most of the the rosemary leaves with a pinch of sea salt and a lug of olive oil, then massage all over the beef. Quickly bash the remaining unpeeled garlic cloves and add to the hot roasting tray with the beef. Brown each forerib on each side allowing it to caramelise and take on a dark brown colour. Put the roasting tray in the oven and roast for around 50 minutes, basting occasionally with the juices from the tray. 

When the time's up, reduce the temperature to 190°C/375°F/gas 5 for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done. Carefully transfer the two foreribs to a platter, dot the knob of butter on top, then use a rosemary sprig to brush all over the meat. Cover with a double layer of tin foil and a tea towel and leave to rest for a good 20 minutes while you prepare the gravy (and My Ultimate Yorkshire Puddings if you like!).

For the gravy, return the roasting tray to the heat, and heat over a medium heat until bubbling, then add the wine and cook until reduced by half. Add the beef stock and cook until reduced by half again, season to taste. 

Carve and serve the beef with the gravy drizzled over the top, perfectly golden roast potatoes, Yorkshire puds, seasonal veg and a good smear of horseradish.

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