Recipe - Beef With Redcurrant Rosemary And Garlic Glaze

1 Beef rib roast joint
3 tablespoon Redcurrant jelly
2 tablespoon Freshly chopped rosemary
2 Cloves garlic; crushed
Salt and freshly ground
black pepper
1 tablespoon Coarse grain mustard
Redcurrants and fresh
rosemary; to garnish

Preheat the oven to 200 øC, 400 øF, Gas Mark 6.

Cook the rib roast joint following instructions on the pack.

Meanwhile, melt the redcurrant jelly and stir in the rosemary, garlic
and seasoning. Add the mustard.

20 minutes before the end of the cooking time, spoon half the glaze
over the meat and continue to cook, uncovered.

Transfer to a warmed serving plate. Drain off any fat and stir the
meat juices into the remaining glaze. Heat through and spoon over the
beef just before serving.

Garnish with fresh redcurrants and sprigs of rosemary.

Converted by MC_Buster.

NOTES : A delicious blend of flavours complementing each other, this
roast is a special dish for any occasion. A 1.25kg (3lb) rib will
serve 46 approx

Converted by MM_Buster v2.0l.