Christmas recipe: Christmas rib of Welsh Beef with Scotch whisky flambe

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

Published: December 8, 2017

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.

Traditional Scottish recipe: Tablet

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

Recipe: Hogmanay steak pie


  • 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)
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