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      RECIPE TITLE "Roast Rib of Beef with Shallots and Raspberry Vinegar" Author: Cooking with the Two Fat Ladies by Jennifer Paterson and Clarissa Dickson Wright

    serves-- time--difficult

      RECIPE INGREDIENTS

    18- to 10-pound beef rib roast salt and freshly ground pepper 1 pound shallots, thinly sliced butter 1 tablespoon raspberry vinegar 1 bottle of full-bodied red winer.

      RECIPE METHOD

    1. Get your butcher to remove the rib bones, sinews, and backstrap from the meat, and have it tied into a roll. Keep the bones, and place them on the bottom of a roasting pan with the beef sitting on top. Season very well with salt and pepper. Roast in a preheated oven at 350-375°F, allowing 15 minutes to each pound, plus an extra 15 minutes for really rare meat (more time can, of course, be added to suit your taste). After cooking, let it rest on top of the stove for at least 15 minutes.
    2. Meanwhile, cook the shallots in a little butter until lightly browned. Add the vinegar and two-thirds of the wine. Stew this brew with the lid off until it has reduced by half.
    3. When you remove the meat and bones from the roasting pan, deglaze the pan with the remainder of the wine. Add any juices from the meat while it has been resting on some great warmed charger. Strain into the shallot and wine mixture and season to taste.
    4. Serve thick slices of the roast covered with the sauce, with crisp roasted potatoes, broccoli or green beans, and buttered carrots. Magnificent!

    This is a great festive roast for a treat or a party!

     

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