See Also: incense 2, verb(dictionary)
Beef Pot Roast(recipes)
Roast Rib of Beef on the Bone(recipes)
Roast beef with Yorkshires(recipes)
Roast Beef Roll-Ups(recipes)
Roast Beef and Yorkshire Pudding(recipes)
Peppered Beef Ribeye Roast(recipes)
Traditional Roast Sirloin of Beef(recipes)
Slow-cooked roast wing rib of beef(recipes)
Carpaccio of beef with roast aubergines and balsamic vinegar(recipes)

Roast Rib of Beef on the Bone (recipes) and incense 2, verb (oh)


Roast Rib of Beef on the Bone (recipes)






Serves 6



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



1.3kg/3lb piece fore-rib of beef, on the bone1 carrot, 1 onion and 1 leek roughly chopped2 tbsp Dijon mustard1 tsp dried thyme1 tsp dried basil2.5ml/½ tsp cayenne pepper1 tsp paprika1 tsp garlic salt2.5ml/½ tsp dry English mustard powder4 tbsp olive oil/ or preferably 3 tbsp of dripping (for frying the meat)600ml/1 pint fresh beef stock150ml/¼ pint red wine3 tbsp olive oil (for Cooking the Vegetables)



Method



1. Place the thyme, basil (do not use fresh, as the recipe will not work), cayenne, paprika, garlic salt and English mustard powder into a bowl and mix to combine. 2. Wipe the meat with damp kitchen paper and then spread a thin layer of the Dijon mustard all over the fat side of the beef (this allows the spices to stick). If you have time, wrap in cling-Film and put to one side to allow the beef to marinate. 3. Chop up the Vegetables. preheat a roasting dish 200C/Gas mark 6 (choose one that' s big enough to place the meat into) containing 3 tbspof olive oil. Put the Vegetables into the dish and cook for 20 minutes until caramelised or lightly browned. 4. Preheat the oven to 220C/425F/Gas8. Then heat some 4 tbspof olive oil, or 3 tbspof dripping in a large frying pan, and sear the beef for about ½ minute on all sides (be careful as the spices will give off strong aromas and will probably make your eyes water)! Place the beef into the roasting pan on top of the caramelised Vegetables. 5. Into the frying pan containing the left over juices of the meet, add the red Wine and heat to burn off the alcohol. Pour into the base of the roasting pan. Also add ½ pint of beef stock. 6. Place roasting pan with meat, Vegetables and stock in a hot oven 220C/Gas mark 8 for and roast 15 minutes until well sealed. 7. Reduce the oven temperature to 200C/Gas 6 and roast for 12 minutes per 450g/1lb for medium-rare; or 10 minutes for very rare, almost ' blue' meat and 20 -25 mins for a well done beef. Baste the roast regularly (every 10 minutes or so is perfect) during Cooking with the red Wine and stock to create juices for the gravy. Remove meat from the roasting dish and place on a large dish. Always allow the meat to rest for at least 10-15 minutes before carving. Gravy recipe 1. Into the roasting dish containing the roasted Vegetables, Wine, beef stock and meat juices, add ½ pint of beef stock. Stir and cook for 5minutes. 2. Pour the cooked ingredients into sieve, allowing the gravy sauce to seep through. 3. Carve the meat pour over the gravy sauce and serve with roast potatoes, Yorkshire pudding and Vegetables.



incense 2, verb (oh)



[Date: 1400-1500; Language: Old French; Origin: incenser 'to cause to start burning', from Latin incensus; INCENSE1]
to make someone very angry
::Spectators were incensed by the referee's decision.