Fresh bay leaves inserted into the tender fat cap of the roast impart an aromatic, herbaceous flavor to the beef. The exterior of the rib roast is ... transfer to plates. Serve immediately with ...
Sear the rack of ribs on both sides to brown. Place into a large baking dish. 3. In a pot, place the garlic, ginger, salt, beef stock ... Check at this stage, then cook for 1.5 hours or until ...
You also only need to baste the beef halfway through the cooking time or if the veg look dry. Jamie also has a couple of recipes using the fore rib – one pairs beef with rosemary and garlic and ...