We've been craving a Sunday roast lately so we decided to make one ourselves... at 9pm haha. These beef ribs are crispy on the outside from being seared on high heat but are so tender on the inside after cooking on low temperature for 3 hours. Perfect for a Sunday!
Ingredients
Beef roast
4 large beef on ribs
1/2 tbsp fresh thyme
4 tbsp soy sauce
1 tbsp all-purpose seasoning
1 cube vegetable cube stock, crumbled
1/2 tsp chili
Salt and pepper to taste
1 tbsp hot pepper chili sauce
2 tbsp olive oil
Roasted potatoes
1 pound of Yukon potatoes, cut into squares
Directions
Heat 1 tbsp of olive oil over a large skillet, sear on high heat on all sides for 5-7 minutes until browned. Place in a large oven-safe pot and add thyme, soy sauce, all purpose seasoning, vegetable stock, chili powder, salt and pepper, chili sauce, and olive oil (see note 1). Combine and mix well over the beef and place pot with lid in the oven.
Cook at 160C/320F for two hours in the oven or until the beef falls off the bone.
At around 1 hour and 45 minutes into cooking, boil potatoes with salt for 10 minutes. Drain and add potatoes to pot with beef and try coat with the juices, cook in the stove for another 45 minutes. Fifteen minutes before the cooking time is complete, remove the lid to allow the beef and potatoes to color.
Serve with steamed tender stem broccoli and carrots and Yorkshire puddings!
--Notes--
Note 1: If you don't have an oven-safe pot, you can wrap the beef on rib in tin foil and cook it on a baking tray, and when cooking the potatoes, throw them in the tin foil and wrap again. Alternatively you can put the beef in a roasting bag and when cooking the potatoes, placing them in the bag for the oven-cooking portion.
Adapted from: the Golley fam
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