Roast Rib of Beef
Roast Rib of Beef
Preparation Time: 30 mins
Cooking Time: 25 minutes per 450g (1lb) + 25 minutes (medium)
Serves: 4-6
Ingredients
1.3kg Three Dales beef rib joint, bone in, or, boneless topside or sirloin beef joints
50g butter
4 teaspoons coriander seeds, crushed
2 tablespoons fresh thyme
300g whole shallots, peeled
2 large garlic bulbs, horizontally halved
For the gravy:
500ml beef stock
1 tablespoon gravy granules
Pinch of dark brown sugar
Dash of Worcestershire sauce
Instructions
- In a small bowl mix the softened butter with the fresh thyme leaves and crushed coriander seeds. Season well.
- Spread the mixture over a beef rib joint and roast, gas mark 4-5, 180-190°C, 350-375°F, uncovered for the calculated cooking time, basting well with the beef juices. Cover the bones with foil if browning too quickly. During the last 35-40 minutes of cooking add the whole shallots, and garlic bulbs.
- Remove the beef, shallots and garlic from the pan, cover loosely with foil and allow it to rest for 10-15 minutes.
- To prepare the gravy; skim off any excess fat from the roasting tin, leaving about 3-4tbsp of the rich beefy juices. Add the beef stock and bring to the boil. Strain into a pan, add the gravy granules, reduce the heat and simmer gently for 2-3 minutes, stirring frequently until thickened. Season, if required. Add a large pinch of dark brown sugar and a dash of Worcestershire sauce, to taste.
- Serve with the shallots and garlic and seasonal vegetables, roasted or steamed.
Tip: Use the following cooking times as a guide.
Rare: 20 minutes per 450g (1lb) + 20 minutes
Medium: 25 minutes per 450g (1lb) + 25 minutes
Well done: 30 minutes per 450g (1lb) + 30 minutes