Tired of the turkey? This recipe for Christmas rib of Welsh Beef with Scotch whisky flambe is a great festive alternative.

  • 60
  • 4
  • Easy
A great alternative to the traditional Christmas meal or just a change from leftovers - this recipe is an excellent way to entertain family and friends this festive season. If there’s any cold beef left over the next day, it will make fantastic, luxury club sandwiches – layer with cranberry sauce, watercress, cucumber and avocado slices. Doesn’t that sound better than yet another turkey sandwich?

Ingredients

  • Rib of Welsh beef on the bone
  • 3 cloves garlic, cut in half
  • 45ml (3tbsp) Whiskey
  • Seasoning
  • Olive oil
  • 5ml (1tsp) brown sugar
  • Scotch whisky to flambé - (try some peated for a smokey flavour)

Method

Christmas rib of Welsh Beef with Scotch whisky flambe

1. Preheat oven to Gas 4-5, 180ºC, 350ºF.

For Rare – 20 minutes per 450g/½kg (1lb) plus 20 minutes For

For Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes

For Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes

Weigh the joint and calculate the cooking time using the guide above.

2.Using a sharp knife, make incisions into the outer fat areas, and into these holes push the garlic.

3.Place the joint in a foil lined roasting pan. Pour over the whisky, a little olive oil and season.

4.Place in a preheated oven and cook for the calculated cooking time, basting the joint occasionally.

5.When the meat is cooked, remove from the oven and allow to rest – this relaxes the meat and ensures maximum flavour.

6.Reserve the delicious juices to make a gravy. Adding a little extra whisky and reducing the juices will give you a wonderfully rich sauce.

7.When you’re ready and everything is on the table lightly sprinkle the fat of the joint with the sugar. Take a large metal serving spoon or ladle and half fill with whisky.

8.Warm the whisky in a small pan. Pour the whisky over the beef and ignite. Please take great care. Make sure you have no flammable decorations around, and keep an eye on the little ones!

9. Wait for the flames to die down before you start carving. Serve with your favourite festive fare and some crispy Yorkshire puds!

Christmas rib of Welsh Beef with Scotch whisky flambe

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.