Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Rib of beef with port jus

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Rib of beef with port jus

    You can’t go wrong with traditional beef served with all the trimmings.

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: about 2 hours plus resting
    • Total time: 2h 10 mins hours plus resting

    Serves: 8



    1 tbsp English mustard
    2 tbsp wholegrain mustard
    3-4 tbsp vegetable oil
    1 tsp fresh thyme leaves
    1 clove garlic, crushed
    Dry Aged Wing Rib Sirloin of Beef
    (about 2.1kg)


    200ml good-quality ruby port
    1 sprig fresh thyme
    750ml beef stock


    1. Preheat the oven to 220ºC, gas mark 7. Mix the mustards, oil, thyme and garlic in a small bowl, and season. Score the fat on the beef with a sharp knife, then rub the joint all over with the mustard mix. Place in a roasting tin.

    2. Cook for 20 minutes, then turn the oven down to 190ºC, gas mark 5, and cook for 15 minutes per 500g (plus 20 minutes for medium rare). Remove and rest the beef for 20 minutes.

    3. Pour off and discard excess oil from the roasting tin and place over a medium heat on the hob. Deglaze the pan with the port. Allow to reduce by half, then add the thyme sprig and the stock. Simmer until reduced by two thirds, then season to taste. Strain and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars