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Herb & pepper crusted rib of beef

Herb & pepper crusted rib of beef

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 30 mins resting
  • More effort
  • Serves 8

Planning a dinner party? James Martin's crusted roast beef will wow your guests

Nutrition: per serving
HighlightNutrientUnit
kcal694
fat46g
saturates20g
carbs4g
sugars2g
fibre1g
protein63g
low insalt1.43g
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Ingredients

For the gravy

  • 2 onions, sliced
  • 250ml red wine
  • 400ml fresh beef stock

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
WANT TO GET AHEAD?
The herb & pepper mix for the beef can be made a day ahead and kept in the fridge.

Goes well with

Recipe from Good Food magazine, December 2011

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A star rating of 5 out of 5.13 ratings
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