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    Rib of Christmas beef with celeriac gratin & Marsala gravy

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    Rib of Christmas beef with celeriac gratin & Marsala gravy

    • Preparation time: 30 minutes + warming and resting
    • Cooking time: 3 hours
    • Total time: 3 hours and 30 minutes

    Serves: 8


    2.2kg wing rib of beef
    75g plain flour
    100ml Marsala
    2 x 200g packs Heston from Waitrose Finishing Jus For Beef
    2 tbsp redcurrant jelly

    For the gratin
    400g Maris Piper potatoes, peeled and very thinly sliced
    600g celeriac, peeled and very thinly sliced
    1 medium onion, very thinly sliced
    8 cloves garlic, crushed
    4 bay leaves, crushed in your hand
    Butter, for greasing
    400ml double cream
    1/4 tsp ground nutmeg
    50g freshly grated Parmigiano Reggiano



    1. Remove the beef from the fridge and allow to come up to room temperature for 30 minutes. Salt generously.

    2. Start by making the gratin. Layer the potatoes, celeriac, onion, garlic and bay leaves in a greased 2-litre ovenproof dish, remembering to season in between the layers. Mix the cream and nutmeg, and pour over the vegetables. Sprinkle with the cheese and set aside in the fridge.

    3. Preheat the oven to 120°C, gas mark ½ and place a large roasting tray into the oven to heat up. Place a large frying pan over a high heat and brown the layer of fat on top of the meat until golden brown. Then do the same with the rest of the meat until each side is browned, except for the two circular-shaped ends, which need to stay raw. This browning process should take around 20 minutes, to achieve a really even colour. Spoon off 80g of the beef fat from the pan and set aside.

    4. Place the rib on the hot roasting tray, fat side up. Cook for 2 hours for rare beef or 2 hours 20 minutes for medium rare. Put the gratin into the oven for the final 45 minutes of the beef’s oven time to cook until it is golden, bubbling and the vegetables are tender. Allow the meat to rest for 15-20 minutes.

    5. Meanwhile, make the gravy.  Pour the reserved beef fat into a saucepan with the flour and stir over a medium heat to make a paste or roux. Add the Marsala and whisk to incorporate. Repeat with the finishing jus. Finally, whisk in the redcurrant jelly and stir until melted. Add some water (or vegetable cooking water, if available) to reach your preferred consistency. Season. Serve piping hot alongside the beef and gratin.


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