Herb-scented slow-roasted rib of beef served in a dish

Herb-scented slow-roasted rib of beef

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(5 ratings)

Prep: 30 mins Cook: 5 hrs Plus at least 3 hrs to bring to room temperature and resting

More effort

Serves 10

Try this flavour-packed herb-scented rib of beef as an alternative to turkey at Christmas. It includes a decadent glaze of mustard, treacle and Bovril

Nutrition and extra info

Nutrition: Per serving

  • kcal558
  • fat35g
  • saturates16g
  • carbs4g
  • sugars2g
  • fibre1g
  • protein52g
  • salt2.4g
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Ingredients

  • 3-bone rib of beef joint (about 3-3½ kg)
  • 4 garlic cloves, left whole but bashed once
  • 4 rosemary sprigs
  • ½ pack thyme

    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
    Cloves

    Clove

    klo-ve

    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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Comments, questions and tips

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timadams
7th Jan, 2018
5.05
Made this for a Sunday roast before Christmas. It was delicious, important to have the meat at room temp as the cooking temp is little more than leaving it out in the sun! I had to cook for a while at a higher temp to get 60c core temp.
9julie6
26th Dec, 2017
5.05
Followed the recipe to the letter, I let the meat come to room temperature for 5 hours, and turned out perfect! After 3 hours on 70 degrees internal was 57 and after that half an hour on 150 it was 60. Gravy was yum, my family asked me to keep the recipe for next year.
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