zoom Roast wing rib of beef with red wine gravy
  • Save to your scrapbook
  • Save to your scrapbook

    Roast wing rib of beef with red wine gravy

    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

    Roast wing rib of beef with red wine gravy

    • Christmas
    • Preparation time: 15 minutes + resting
    • Cooking time: 1 hour 40 minutes
    • Total time: 1 hour 55 minutes + resting

    Serves: 6


    1 tbsp English mustard powder
    2kg wingrib of beef
    2 onions, halved
    Handful thyme springs
    1 garlic bulb, halved 

    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 some seasoning and rub over the beef. Put the onion, 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 3 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. 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 for the gravy and bubble, scraping up any sticky bits from the bottom of the tin. Tip everything into a pan with the beef stock and redcurrant jelly or jam. Simmer briskly for 5-10 minutes until syrupy. Season.

    4. Carve the beef. Add any juices to the pan of gravy. Bring the gravy back to a simmer, then pass through a sieve into a warm jug. Serve the beef and gravy with all the usual trimmings.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars