About this recipe:A rib of beef roasted the easy way. The next time you fancy a traditional Sunday lunch - make this your centrepiece, surrounded by all the usual trimmings of roasties, veg, Yorkshire pudding and gravy.
1 (4kg) piece fore-rib of beef
6 cloves garlic, sliced
salt and freshly ground black pepper to taste
8 tablespoons Dijon mustard
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Make slits all over the roast with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting tin, and cover.
Roast for 60 minutes in preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 60 C for medium-rare, or 68 C for medium.