CookEat Recipe
Roast Three-Rib Beef
A tied three-rib beef roast served with its skimmed pan gravy.
Method
Steps
Step 1
Ask the butcher to trim the spine as described, leaving the three ribs attached near the meat; season the roast evenly with salt and tie securely.
Step 2
Set it in a roasting pan with water below and small bits of butter above. Roast at an estimated moderate 180°C, turning once and basting with pan juices; the historical guide is about 70 minutes.
Step 3
Check the thickest centre without touching bone and continue until at least 63°C for the selected serving target. Rest an estimated 15 minutes, then remove string and carve.
Step 4
Skim fat from pan juices, add broth, warm and strain into a sauceboat. Serve the gravy beside the carved beef.
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