Peppered Rib of Beef with Red Wine Gravy

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
4-6 4-6
Peppered Rib of Beef with Red Wine Gravy
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Rectangular Roaster
£239.00
SHOP NOW
3-ply Stainless Steel Rectangular Roaster
Ingredients
Method

Ingredients

Rub
  • 2 teaspoons of crushed mixed coloured peppercorns
  • 25g (1oz) vegetable cooking fat
  • 1 teaspoon salt
Meat
  • 2 large red onions cut into 1/8 sized pieces
  • 2 bay leaves
  • Bunch fresh thyme
  • 1 bulb of garlic cut in half horizontally across the centre
  • 3kg (6½ lb) beef fore rib joint
Gravy
  • 2 tablespoons flour
  • 600ml (20fl oz or 2½ cups) hot beef stock
  • 200ml (7fl oz or Û cup) red wine
Other
  • Meat thermometer

  • Method

  • 1
    Pre-heat the Oven to 220ºC/ 200ºC Fan / 425ºF / Gas Mark 7, reducing to 190ºC/ 170ºC fan / 375ºF / Gas Mark 5
  • 2
    To cook the beef
  • 3
    Mix the ingredients for the rub together and cover the beef joint all over.
  • 4
    Place the onions, bay leaves, thyme and garlic bulb in the roaster and place the beef joint on top, rib bones facing up.
  • 5
    Roast in the oven, basting occasionally, for the desired time; see cooking guidelines below.
  • 6
    Remove from the pan, cover with foil and rest for 30 minutes. While resting the core temperature of a large joint will rise a little.
  • 7
    To cook the gravy
  • 8
    Remove the herbs and garlic from the roaster. Squeeze the juices from the garlic into the pan before discarding.
  • 9
    Stir the flour into the pan juices and add the warm stock and the wine.
  • 10
    Place the roaster on the hob and stir the contents over a low to medium heat until thickened.
  • 11
    Cooking Guidelines
  • 12
    220ºC / 200ºC Fan / 425ºF / Gas Mark 7, pre-heated, for 30 minutes.
  • 13
    Then reduce to: 190ºC / 170ºC Fan / 375ºF / Gas Mark 5 for 30 minutes per kg (2.2lb) for rare.
  • 14
    Add an extra 15 minutes to the cooking time for medium rare and 30 minutes for well done.
  • 15
    For example a 3kg (6½ lb) joint will take a total of:
  • 16
    120 minutes (2 hours) for rare
  • 17
    135 minutes (2 hours 15 minutes) for medium
  • 18
    150 minutes (2 hours 30 minutes) for well done
  • 19
    These times are guides only as other factors such as the temperature of the meat and oven efficiency may affect the desired cooking level .Check by inserting a metal skewer to see the colour of the juices or for a more accurate result use a meat thermometer.
  • 20
    Temperature recommendation
  • 21
    49ºF/120ºF to 51ºC/126ºF for rare
  • 22
    55ºC/130ºF to 58ºC/ 135ºF for medium to rare
  • 23
    60ºC/140ºF to 63ºC/ 145ºF for medium
  • 24
    66ºC/150ºF to 69ºC/ 155ºF for medium to well done
  • 25
    71ºC/160ºF and above for well done