Roast rib of beef

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• Dai

  30 September 2012

  Dai rated this recipe

  

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• Sarah Abbott

  15 December 2012

  Sarah Abbott rated and commented on this recipe

  

  Just cooking this now - smells wonderful and such lovely ingredients. One question: one I put it in the oven - do I cover it???

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• Lazyhill

  24 December 2012

  Lazyhill commented on this recipe

  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.

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• MissMoneypenny

  26 December 2012

  MissMoneypenny rated and commented on this recipe

  

  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.

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• papajohn

  26 December 2012

  papajohn rated and commented on this recipe

  

  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.

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• Kris

  30 December 2012

  Kris rated and commented on this recipe

  

  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.

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• Dave P

  30 December 2012

  Dave P rated and commented on this recipe

  

  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.

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• Angie

  03 January 2013

  Angie rated and commented on this recipe

  

  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.

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• fairystoryteller

  21 January 2013

  fairystoryteller rated and commented on this recipe

  

  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.

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• Zanafox

  27 January 2013

  Zanafox rated this recipe

  

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• johnjustice

  18 March 2013

  johnjustice rated and commented on this recipe

  

  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.

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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 42g, fat 24.8 g, saturated fat 10g, fibre 13.3g, salt 1.07 g

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