Roast beef with red wine gravy

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• Chips

  20 December 2009

  Chips rated and commented on this recipe

  

  Amazing - be careful though that you don't let the gravy reduce too much as was very powerful!!! The shallots are fab! The meat an amazing centre piece!

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• Carrie

  24 March 2010

  Carrie rated this recipe

  

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• Chef Cam

  03 July 2010

  Chef Cam rated and commented on this recipe

  

  I made this for Sunday dinner for 4 friends - we had 3 beef ribs' worth of meat and there is plenty left over for a nice Cottage pie tomorrow! I served it with roast potatoes, mashed potatoes, honey roast parsnips, YOrkshire puddings, peas, carrots and gravy! It is really important to rest the meat as the juices will flow out and flow back in again over about half an hour. This is great but obviously an occasional treat as all the trimmings add up to loads of (tasty) calories! Horseradish sauce is a must!

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• ahmz

  12 January 2011

  ahmz rated and commented on this recipe

  

  I love all those choices! I will definitely be trying some of these � thank you for sharing!

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• Vanne

  26 April 2011

  Vanne rated this recipe

  

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• Nicolafoodie

  04 May 2011

  Nicolafoodie rated and commented on this recipe

  

  I cooked this for the amount of time the recipe said and it was very over done. Think it may be because the piece i had was wide but narrow in depth.

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• Nick

  04 September 2011

  Nick commented on this recipe

  Before you make the gravy... do you take the shallots out of the roasting try?

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• Hoopington Pallaby

  06 December 2012

  Hoopington Pallaby commented on this recipe

  Wow, that looks like a Beautiful piece of meat!

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• MissTAS999

  23 December 2012

  MissTAS999 commented on this recipe

  Just in the middle of making this just now for tommorrow nights dinner. The smells coming from my kitchen are absolutely sensational. Very easy, and going to make a fantastic dinner for some very lucky people. Merry Christimas xxx

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Ingredients

• forerib of beef 2-rib, French-trimmed, chine bone removed
• olive oil
• 8 shallots , halved and peeled
• a few sprigs of thyme
• 1 tbsp flour
• 350ml red wine
• 300ml beef stock
• 2 tsp redcurrant jelly

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 1 hr

Cook 1 hr

Ingredients

• forerib of beef 2-rib, French-trimmed, chine bone removed
• olive oil
• 8 shallots , halved and peeled
• a few sprigs of thyme
• 1 tbsp flour
• 350ml red wine
• 300ml beef stock
• 2 tsp redcurrant jelly

per serving

547 kcalories, protein 71g, carbohydrate 3g, fat 25.8 g, saturated fat 10.7g, fibre 0.2g, salt 0.44 g

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