Herb & pepper crusted rib of beef

Herb & pepper crusted rib of beef

By James Martin
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(6 ratings)
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Prep: 10 mins Cook: 2 hrs, 30 mins Plus 30 mins resting

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Serves 8
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
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Ingredients

  • 1 tbsp rock salt
  • 2 tbsp cracked black peppercorn
  • 3 garlic clove, crushed
  • small bunch rosemary, finely chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3kg rib of beef on the bone
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

For the gravy

  • 2 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250ml red wine
  • 400ml fresh beef stock

Method

  1. 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.

  2. 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.

  • Tip

    Want to get ahead?

    The herb & pepper mix for the beef can be made a day ahead and kept in the fridge.

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Comments (6)

karendow's picture
karendow14th Apr, 2014

I bought my beef from our local farm shop and followed this recipe to the letter. It was the most delicious beef we, and our foodie guests, had ever tasted. Simply delicious and perfectly cooked.

swgibbons's picture
swgibbons20th Apr, 2013
5

This has to be one of my favorite meals for when the family come around and its always a hit.

Good quality meat from the butchers a must

woozle's picture
woozle15th Apr, 2012
5

Fantastic recipe, i made this for Christmas dinner & it was a huge hit

p1nky32's picture
p1nky3211th Mar, 2012
5

absolutely amazing i made this for christmas lunch and it blew everyone away i will be making it again soon for sunday lunch for friends

khaddoroshik's picture
khaddoroshik18th Dec, 2011
5

Buy the beef from The butchery on Maltby Street!! It's the best! This was spot on!

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