- 1 tbsp rock salt
- 2 tbsp cracked black peppercorn
- 3 garlic clove, crushed
- small bunch rosemary, finely chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- small bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3kg rib of beef on the bone
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
For the gravy
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.