Wednesday, 13 June 2012

Roast rib of beef with red wine and onion gravy

Roast rib of beef - the king of meats, the Zeus of roasts, the Jupiter of sunday lunches. Call it what you want, it is a fantastic cut of meat which makes for the perfect roast. Have it on the bone from the butcher and a two rib joint will easily feed five pretty hungry people.
You shouldn't need to do too much with the beef but you can try a few things;
  • Rub the joint in english mustard (either the real stuff, or mustard powder) before putting in the oven.
  • Rub with Horseradish (not the creamed stuff - as that will just burn in the oven) before putting in the oven
  • Just season with some salt and pepper.
I rubbed mine with english mustard and some toasted and crushed mustard seeds, thanks to a recipe from one of my cooking mentors Louise Walker (Aga Roasts by Louise Walker).

The best thing about rib of beef is that it tastes perfect and is so tender however long you cook it for. 

Cooking times
Have the oven pre-heated to about 220 degrees

For a perfect (if you ask me) medium rare (mine is pictured below) use:
15mins per 500g + 15 mins

18 mins per 500g + 15mins

Remember you will need at least 20 minutes to rest the beef when it has finished.

A good gravy is essential to the perfect roast, and this gravy recipe is great as a accompaniment for beef or lamb.

1 onion - roughly chopped
A couple of cloves of smashed garlic
Half a bottle of red wine
1 carrot - roughly chopped
1 tablespoon of flour or cornflour
Pint glass of good beef stock
Beef juices
Dash of madeira (optional)

Once the beef is resting take the roasting tray and put on a hob, add the onions, garlic, carrot and herbs to the pan and soften them. Pour in the wine and let it bubble of a bit until it has reduced by half. Add the stock and allow to reduce a little more. Add the flour and allow the gravy to thicken. Don't worry about lumps as they can be sieved out. When everything is ready, sieve the gravy into a warmed container/pourer (no-one likes cold gravy). 

I hope you enjoy the pictures and i will certainly be back with some more recipes when i return from a holiday in France.

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