Roast rib of beef

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• ahmz

  12 January 2011

  ahmz commented on this recipe

  This recipe is amazing. It has been my staple 'Special' dinner for a year.. thanks

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• sam

  30 January 2011

  sam rated and commented on this recipe

  

  absolutely delicious. will definately make again

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• blasterbits

  13 February 2011

  blasterbits commented on this recipe

  Lots of chat so i only got i word to say WOW

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• blasterbits

  13 February 2011

  blasterbits rated this recipe

  

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• Dave

  24 February 2011

  Dave commented on this recipe

  So what do you do with the veg in the tray? Serve it or throw it???

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• SamWhyte

  11 March 2011

  SamWhyte rated and commented on this recipe

  

  Just great! Gravy is very rich, and meat is perfect! I don't eat meat, but I cooked it for the family and it was an incredible success! Dave: With the veg in the tray, you almost press it through when you sieve the gravy, so you're only really left with a little vegetable puree. All the good stuff from the veg has gone into the gravy.

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• mutti's

  27 March 2011

  mutti's rated and commented on this recipe

  

  This produces the best gravy, ever!

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• sam

  22 July 2011

  sam commented on this recipe

  Best beef ever. I have made it several times and it never disappoints.

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• Jen

  18 September 2011

  Jen rated and commented on this recipe

  

  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!

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• Kirsty M

  10 October 2011

  Kirsty M rated and commented on this recipe

  

  Fantastic.

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• PaisleyPrint

  26 December 2011

  PaisleyPrint rated and commented on this recipe

  

  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.

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• laurie hart

  27 December 2011

  laurie hart rated and commented on this recipe

  

  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.

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• keithchef

  30 December 2011

  keithchef commented on this recipe

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

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• keithchef

  30 December 2011

  keithchef rated this recipe

  

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• Steve Hughes

  31 December 2011

  Steve Hughes rated and commented on this recipe

  

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

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• DC Gillespie

  01 January 2012

  DC Gillespie rated and commented on this recipe

  

  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.

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• DC Gillespie

  19 January 2012

  DC Gillespie commented on this recipe

  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.

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• The Nourishing Road

  24 January 2012

  The Nourishing Road commented on this recipe

  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

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• missbrannigan

  22 August 2012

  missbrannigan commented on this recipe

  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!

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• Dai

  30 September 2012

  Dai commented on this recipe

  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!!

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Ingredients

• 3kg beef rib , on the bone
• beef dripping or olive oil
• 6 chopped carrots
• 6 chopped parsnips
• 2 onions , cut into quarters
• 1 garlic bulb, cut in half
• a couple of large sprigs thyme
• 1 bottle red wine
• 500ml beef stock , powder, cubes or fresh

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 2 hours 50 mins

Ingredients

• 3kg beef rib , on the bone
• beef dripping or olive oil
• 6 chopped carrots
• 6 chopped parsnips
• 2 onions , cut into quarters
• 1 garlic bulb, cut in half
• a couple of large sprigs thyme
• 1 bottle red wine
• 500ml beef stock , powder, cubes or fresh

Per serving

596 kcalories, protein 32.8g, carbohydrate 42.0g, fat 24.8 g, saturated fat 10.0g, fibre 13.3g, salt 1.07 g

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