Genealogy Forum UK

Doing this at Xmas.

What should I glaze it with?
What temp should I do

I do 160c in fan oven and never put any seasoning on as salt draws out the juices
but wondered about some kind of glaze on top.

A coarse grain mustard and honey might do but, assuming there's a decent layer of fat on it, I wouldn't really want to change the flavour of the joint with anything other than a strong gravy and the traditional accompaniments.

SRD wrote:A coarse grain mustard and honey might do but, assuming there's a decent layer of fat on it, I wouldn't really want to change the flavour of the joint with anything other than a strong gravy and the traditional accompaniments.

I agree , ask your butcher for some extra beef fat . Beef today as all its fat taken off and they are bred to be leaner. When you do the Yorkshire pudding make sure your dripping is really hot.

Thanks it is a huge rib of beef so enuff fat on it.

might just leave off any glaze then

thanks all

Hubby says you should be all right with that (x butcher) . sounds lovely.

Thanks Dt

I have seen a suggestion for rubbing the joint with mustard powder but I'd be worried it might burn leaving a bitter taste.