INGREDIENTS One 1.8kg/4lb lean rib of beef, Frenchtrimmed and
chined (cut across the backbone), boneless rib, or topside joint; salt and freshly milled black pepper; large bunch fresh thyme leaves; 1-2tbsp olive oil; 1tbsp plain flour; 300ml/1/2pint stout; 150ml/1/4 pint good, hot beef stock.
Ladies in Beef is an organisation set up by female farmers to promote beef as part of a healthy and balanced ROAST RIB OF BEEF WITH STOUT GRAVY INGREDIENTS 1.8kg/4lb lean rib of beef, Frenchtrimmed and
chined (cut across the backbone), boneless rib, or topside joint; and freshly milled black pepper; bunch fresh thyme leaves; 1-2tbsp oil; 1tbsp plain flour; 300ml/1/2pint stout; 150ml/1/4 pint good, hot beef stock.
ROAST RIB OF BEEF WITH STOUT GRAVY INGREDIENTS One 1.8kg/4lb lean rib of beef, Frenchtrimmed and
chined (cut across the backbone), boneless rib, or topside joint; salt and freshly milled black pepper; large bunch fresh thyme leaves; 1-2tbsp olive oil; 1tbsp plain flour; 300ml/1/2pint stout; 150ml/1/4 pint good, hot beef stock.
His Tempest model includes a moderately
chined hull, which allows him to maneuver in rougher conditions, plus a low deck and bow, for speed and smoothness, as well as retractable skeg system that helps the boat adjust to wind and current conditions.
Silver points are ma-
chined round and obturated in oval canals that will eventually lead to micro-leakage around the silver points.
4.5kg (10lb) fore rib of beef, trimmed and
chined (with the spine cut from the rib bones but left on the joint)