Herb & pepper crusted rib of beef
Planning a dinner party? James Martin's crusted roast beef will wow your guests
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 2 hrs 30 mins
plus 30 mins resting
- Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
- While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.
WANT TO GET AHEAD?
The herb & pepper mix for the beef can be made a day ahead and kept in the fridge.
PER SERVING
694 kcalories, protein 63g, carbohydrate 4g, fat 46 g, saturated fat 20g, fibre 1g, sugar 2g, salt 1.43 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1805651/
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Ingredients
- 1 tbsp rock salt
- 2 tbsp cracked black peppercorns
- 3 garlic cloves , crushed
- small bunch rosemary , finely chopped
- small bunch parsley , chopped
- 4 tbsp olive oil
- 3kg rib of beef on the bone
FOR THE GRAVY
- 2 onions , sliced
- 250ml red wine
- 400ml fresh beef stock
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 2 hrs 30 mins
plus 30 mins restingIngredients
- 1 tbsp rock salt
- 2 tbsp cracked black peppercorns
- 3 garlic cloves , crushed
- small bunch rosemary , finely chopped
- small bunch parsley , chopped
- 4 tbsp olive oil
- 3kg rib of beef on the bone
FOR THE GRAVY
- 2 onions , sliced
- 250ml red wine
- 400ml fresh beef stock
PER SERVING
694 kcalories, protein 63g, carbohydrate 4g, fat 46 g, saturated fat 20g, fibre 1g, sugar 2g, salt 1.43 g
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18 December 2011
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