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Rib of beef with red wine gravy
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1 tbsp English mustard powder
2kg forerib of beef
2 onions, halved
½ x 20g pack thyme
1 bulb garlic, halved horizontally
RED WINE GRAVY
250ml red wine
250ml fresh beef stock
1 tbsp redcurrant jelly or blackberry jam
1 Preheat the oven to 220˚C, gas mark 7. Mix the mustard powder with salt and pepper, then rub over the beef. Put the onions, thyme and garlic in a roasting tin, sit the beef on top. Roast for 20 minutes, then lower the heat to 160˚C, gas mark 2 and roast for 1 hour 20 minutes more (or 15-20 minutes per 500g) for medium rare.
2 Lift the joint from the tin, place on a carving board and loosely cover with foil. Leave to rest for at least 20 minutes.
3 Spoon off the excess fat from the roasting tin, then place on the hob over a medium heat. Pour in the wine and bubble, scraping up any sticky pieces from the bottom. Tip everything into a pan with the beef stock and redcurrant jelly. Simmer briskly for 5-10 minutes until thickened and syrupy then season.
4 Carve the beef and add any juices to the pan of gravy. Bring the gravy back to a simmer, then pass through a sieve into a jug. Serve the beef with the gravy, horseradish, roast potatoes, Yorkshires and vegetables.
Typical values per serving:
This recipe was first published in Thu Nov 09 13:51:00 GMT 2017.