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Rib of Christmas beef with Marsala gravy
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Beef rib is a luxurious cut of meat, so this simple recipe is all you need to let it speak for itself. The Marsala adds a nutty, caramel flavour to the gravy. Together they are solid proof that quality ingredients make for unforgettable feasts
2.2kg wing rib of beef
1 red onion, cut into wedges (optional)
1 garlic bulb, halved (optional)
75g plain flour
100ml Marsala wine
2 x 200g packs Heston from Waitrose Finishing Jus for Beef
2 tbsp redcurrant jelly
Handful bay leaves (optional)
1. Remove the beef from the fridge and allow to come up to room temperature for 30 minutes. Salt generously. Preheat the oven to 120°C, gas mark ½ and put a large roasting tin in the oven to heat up. Put a large frying pan over a high heat and sear the layer of fat on top of the meat until golden brown. Repeat until each side is browned. This should take around 20 minutes, to achieve a really even colour. Spoon off 80g of the beef fat from the pan and set aside.
2. Place the rib on the hot roasting tray, fat side up. Cook for 2 hours for rare or 2 hours 20 minutes for mediumrare. Set aside to rest for 15-20 minutes.
3. To make the optional decorations, turn the oven temperature up to 180ºC, gas mark 4. Put the red onion and garlic in a small roasting tin and roast for 20 minutes, until caramelised. Meanwhile, make the gravy. Pour the reserved beef fat into a saucepan with the flour and stir over a medium heat to make a roux. Add the Marsala wine and whisk to incorporate. Repeat with the finishing jus. Finally, whisk in the redcurrant jelly and stir until melted. Add some water to reach your preferred consistency. Season and serve piping hot alongside the beef, decorated with the roasted onion and garlic and bay leaves, if liked.
Typical values per serving:
This recipe was first published in October 2021.