Rolled roast fore rib of beef

With the weekend fast approaching it's time to think about what to serve for that all important Sunday roast. Phil Vickery is here with a delicious twist on the traditional - roast fore rib of beef, creamy potato gratin and those all important Yorkshire puddings and potato gratin.

Serves: 6-8 personsPreparation time: 20 minutesCooking time: about 11/2 hours

Ingredients

1 - 1.5kg piece of forerib with no added fat rolled and tied, well hungolive oil20 small shallots500g baby new potatoes, halved4 large carrots, peeled and chopped roughly, not too small4 tbsp veg oilsalt and pepper

Method

• Preheat the oven to 200°C, gas 6

• Next place the beef on a large piece of scrunched up foil and season well with salt and pepper

• Pour over the oil and pop into the oven and set the timer for 45 minutes

• At the 45 minute mark, place the baby potatoes, carrot chunks, peeled whole shallots around the joint of beef and run over a little oil, not too much, season well with salt and pepper

• Pop the tray back into the oven and cook for about 25 - 30 minutes for medium rare, or 50-55 minutes, leave to rest for 15-20 minutes, covered with foil. Turn the potatoes, carrots and shallots occasionally.

• At this point remove the potatoes carrots and shallots if cooked and nicely browned and keep warm

• If you like your beef well done then allow a further 30 minutes, the secret to any roast meats is to leave for a period of time to rest and relax, not only will the meat be slightly easier to carve but it will also appear to be more tender due to the muscle fibres relaxing

• Serve with Yorkshire puddings, of course!

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