Planning a dinner party? James Martin's crusted roast beef will wow your guests
Nutrition and extra info
Nutrition: per serving
- kcal694
- fat46g
- saturates20g
- carbs4g
- sugars2g
- fibre1g
- protein63g
- salt1.43g
Ingredients
- 1 tbsp rock salt
- 2 tbsp cracked black peppercorn
- 3 garlic cloves, crushed
- small bunch rosemary, finely chopped
Rosemary
rose-mar-eeRosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- small bunch parsley, chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 4 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3kg rib of beef on the bone
Beef
bee-fThe classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
For the gravy
Method
Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.
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