I did this yesterday as per the recipe. I was slightly disapointed. It is all to easy to put excess salt on the beef and I could taste the saltiness. I much prefer rubbing the meat with a mixture of dry mustard powder and flour to seal the meat. The idea of the veg to help flavour the gravy is one I will use in the future, the problem was stopping my wife from eating them as the flavour was fantastic.
Using a full bottle of wine is also problematic. The flavour of the wine came through to well as one of my guests does not like alcoholic drinks and this soured the gravy for him, a point to bear in mind. Rib of beef is wonderfully flavoured and was superb cooked to medium. I will make again but with a couple of modifications.

Made this on Sunday as a special treat to cheer us all up. ABSOLUTELY GORGEOUS. I squashed quite a bit of the veg through the sieve to add to the gravy which made it full of flavour. The meat was meltingly tender and delicious. I will make this again for sure.

Did this for Boxing Day dinner, absolutely delicious. Cooked for a little longer as we like it a bit well done. Gravy tasted fab although could have done with thickening.

We have just had the rib for the family(14) for Sunday lunch.The best beef I have tasted.I went to my local buther and got a 3 rib roast that weighed 5.5kg that was less than £40.When I got the beast home Mrs P thought it looked a bit fatty but following the recipe to the letter she admitted it was the best beef we had ever had.

Wow! So Impressed with this. My other half just told me it was the best meal I have ever made him, which is

I also rubbed the meat with bashed fresh rosemary and garlic. When I made the gravy I added a couple bay leaves and a generous spoon of red currant jelly. It was so lovely.

My meat ended up being coked 20 minutes earlier than advised above, so I'd recommend that you do a temperature check 20 minutes before you are expecting it to be done.

I had thought for the last twenty years that it was the quality of beef or my cooking, that was giving me bad results in the kitchen, I am however very pleased to say that this method, which I tried on Christmas day, was fantastic. As we had turkey and gammon to accompany the beef, I only used carrots and onions to support the beef as I did not need to make a gravy just for beef.

I used this recipe on Christmas Day - 2 Rib of Beef, just a little over 2kg. Followed the recipe. Timings were great and accurate - medium to well done is what I wanted. Family loved it and I would definitely do it again. The only downside was the gravy/sauce, family didn't like it at all. I did put some of the veg in it, they didn't like the texture and thought that it was too much red wine. So next time I'll reduce the amount of red wine and won't blend in any of the veg.

Dai - the veg are not really intended to be eaten as an accompaniment - they are to infuse the gravy with flavour. You should be straining the liquid through a sieve and pushing the veg down to squeeze out all the goodness - what you will be left with is a puree of veg in the sieve which you would normally throw away so it doesn't matter how squashed the veg get under the beef. I would always cook the veg separately. And Sarah, you don't need to cover it - unless the fat starts to burn and then you could put foil on but at that temperature it should just go a gorgeous deep golden brown.

Just cooking this now - smells wonderful and such lovely ingredients.

One question: one I put it in the oven - do I cover it???

Overall nicer menu. However way too long for the roast veggies esp. the onions that tend to get burned. - suggest these are removed after 45 min. Other veg got crushed by weight of meat and ended up as mush! Watch vege carefully!!

This truly is an amazing recipe and so easy to do. The smell that fills the house is wonderful.
I seemed to have a lot of left over gravy (I only did a small rib) so ended up freezing the rest into ice cube trays and using 2/3 cubes to flavour other gravies later on.

I'm down to my last couple fo cubes so I feel a rib roast coming on this sunday.....

Enjoy!

Love the fact that this recipe calls for beef dripping.

I've just written a post about the health benefits of all these lost and wonderful fats. No more vegetable oil for me, thank you very much!

Check it out:

http://thenourishingroad.blogspot.com/2012/01/more-fat-yes-please.html

Did this recipe in an a large oven proof sauté pan on an induction hob instead of a roasting tin. This made it even easier and produced a perfect result. The secret seems to be cooking with digital probe thermometers to an exact temperature rather than to time. 62 centigrade for medium rare. I cannot recommend this recipe highly enough.

This recipe produced the most delicious beef roast and wonderful gravy which I have ever tasted. Absolutely brilliant recipe. I used a very precise meat thermometer to ensure that it was done medium rare - the way I like it. Actually, the timings given in the recipe were almost perfect to the second when compared with the monitoring which I did with the thermometer. Highly recommended.

Really easy and great timings, it was the perfect medium and Gravy was superb.

this is a fantastic reciepe.try it with cheesy leeks and chilli roasted potoes

Made this for Boxing Day dinner. Absolutely perfect. In the past I have followed Delia's temps and timings, and it has been overdone....bagan to think "it must be me,.... she's an expert."
I found your recipe and followed it to the letter and it was wonderful, pink and tender, Thank you.

Decided to make this for lunch yesterday, a last minute decision as I wanted to try something different. It didnt disappoint - it was delicious and very easy to make.

Fantastic.

I've never cooked a rib of beef before but was thinking about having one for Christmas so had a practice run. This worked a treat - very easy to do, meat & gravy tasted fab!