- 3-bone rib of beef joint (about 3-3½ kg)
- 4 garlic cloves, left whole but bashed once
- 4 rosemary sprigs
- ½ pack thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- handful bay leaves
- 4 allspice berries
- 4 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 1 tsp black peppercorns
- 200ml red wine
- 1 tbsp plain flour
For the glaze
- 2 tbsp Bovril
- 2 tbsp Dijon mustard
- 1 tbsp black treacle
Take the beef out of the fridge and leave it to come up to temperature overnight or for at least three hours. Tip the garlic and all the herbs and spices into a large roasting tin and, using a blow torch or under a hot grill, singe the herbs until they start to smoulder (if using a grill to do this, do not leave it unattended), then leave to cool slightly.
Heat oven to 100C/80C fan/gas ¼. Rub a tbsp of salt over the meat, then sit the joint on top of the herbs. Pour over the wine, then tightly tent the tin in a couple of sheets of extra-wide foil. Roast in the oven for 1 hr, then reduce the temperature to 70C/50C fan (if you have a gas oven, don’t adjust the temperature), and slow roast for 3 hrs more.
Remove the foil, then insert a digital probe into the middle of the joint – when the temperature reaches around 60C, it’s ready. If the meat is not up to temperature, increase oven to 150C/130C fan/gas 2, and roast with the foil off, checking the temperature every 15 mins. While the beef is cooking, make the glaze by whisking all the ingredients together.
When the beef is cooked, remove from the oven and increase the temperature to 230C/210C fan/gas 8. Return the beef to the oven for 5 mins to crisp and blister the fat, then generously brush the glaze all over the joint and return to the oven for 5 mins until sticky and slighty charred – keep an eye on it, as it will burn very easily at this stage. Lift the beef onto a chopping board and leave to rest for 20 mins.
To make a herby gravy, put the roasting tin over a low heat and stir in the flour to make a gloopy paste. Add in any remaining glaze, then carefully pour in 500ml boiling water. Boil for a few minutes, then strain into a small pan and keep warm. Serve the beef in thick slices, with gravy on the side.
Cook meat perfectlyFor rarer meat, aim for an internal temperature of 55C whilst slow roasting. For well done, aim for 75C.