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Peppered Rib of Beef with Red Wine Gravy
A succulent rib joint with a mixed peppercorn rub and roasted on a bed of red onions, garlic and herbs. Served with a rich gravy made from the pan juices and red wine, this delicious recipe is perfect for special occasion dining.
- 2 teaspoons of crushed mixed coloured peppercorns
- 25g (1oz) vegetable cooking fat
- 1 teaspoon salt
- 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
- 2 tablespoons flour
- 600ml (20fl oz or 2½ cups) hot beef stock
- 200ml (7fl oz or Û cup) red wine
- Meat thermometer
- Pre-heat the Oven to 220ºC/ 200ºC Fan / 425ºF / Gas Mark 7, reducing to 190ºC/ 170ºC fan / 375ºF / Gas Mark 5
To cook the beef
- Mix the ingredients for the rub together and cover the beef joint all over.
- Place the onions, bay leaves, thyme and garlic bulb in the roaster and place the beef joint on top, rib bones facing up.
- Roast in the oven, basting occasionally, for the desired time; see cooking guidelines below.
- 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.
To cook the gravy
- Remove the herbs and garlic from the roaster. Squeeze the juices from the garlic into the pan before discarding.
- Stir the flour into the pan juices and add the warm stock and the wine.
- Place the roaster on the hob and stir the contents over a low to medium heat until thickened.
- 220ºC / 200ºC Fan / 425ºF / Gas Mark 7, pre-heated, for 30 minutes.
- Then reduce to: 190ºC / 170ºC Fan / 375ºF / Gas Mark 5 for 30 minutes per kg (2.2lb) for rare.
- Add an extra 15 minutes to the cooking time for medium rare and 30 minutes for well done.
For example a 3kg (6½ lb) joint will take a total of:
- 120 minutes (2 hours) for rare
- 135 minutes (2 hours 15 minutes) for medium
- 150 minutes (2 hours 30 minutes) for well done
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.
- 49ºF/120ºF to 51ºC/126ºF for rare
- 55ºC/130ºF to 58ºC/ 135ºF for medium to rare
- 60ºC/140ºF to 63ºC/ 145ºF for medium
- 66ºC/150ºF to 69ºC/ 155ºF for medium to well done
- 71ºC/160ºF and above for well done