Mustard roast beef
Roast forerib of beef with a redcurrant and wine gravy, just right for entertaining
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 10 mins
Cook 2 hrs
plus 1 hour resting
- Heat the oven to 220C/fan 200C/gas 7. Season the beef thoroughly. Heat a heavy roasting tin on the hob and add a little oil. Sear the beef all over until you have a good colour, then brush with the mustard, especially the fat. Add the shallots and thyme to the roasting tin, then cook in the oven for 30 minutes.
- Turn down the oven to 160C/fan 140C/gas 3. Keep cooking the beef for 15 minutes per 450g for medium-rare. Take out of the tin and rest for at least an hour under foil.
- Put the roasting tin on the hob, sprinkle in the flour and stir everything well. Add the wine, beef stock and redcurrant jelly and simmer until reduced by half. Strain into a jug and serve with the beef.
PER SERVING (8)
551 kcalories, protein 60.7g, carbohydrate 2.8g, fat 31.4 g, saturated fat 13.6g, fibre 0.2g, salt 0.8 g
Recipe from olive magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/887645/
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Ingredients
- 3-ribs forerib of beef (approx 2.3kg after chine bone removed), French-trimmed
- olive oil
- 3 tbsp Dijon mustard
- 8 shallots , peeled and halved
- few sprigs thyme
- 1 tbsp plain flour
- 350ml red wine
- 300ml beef stock
- 2 tsp redcurrant jelly
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 10 mins
Cook 2 hrs
plus 1 hour restingIngredients
- 3-ribs forerib of beef (approx 2.3kg after chine bone removed), French-trimmed
- olive oil
- 3 tbsp Dijon mustard
- 8 shallots , peeled and halved
- few sprigs thyme
- 1 tbsp plain flour
- 350ml red wine
- 300ml beef stock
- 2 tsp redcurrant jelly
PER SERVING (8)
551 kcalories, protein 60.7g, carbohydrate 2.8g, fat 31.4 g, saturated fat 13.6g, fibre 0.2g, salt 0.8 g
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28 November 2010
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05 January 2011
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26 January 2013
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