Serves: 8 people
Preparation: 10 minutes
Cooking Time: 2 hours 30 mins plus 30 mins resting
This herb & pepper crusted rib of beef is a perfect twist on the Sunday Roast
Recipe adapted from bbcgoodfood.com.
1 tbsp rock salt
2 tbsp cracked black peppercorn
3 garlic clove, crushed
small bunch rosemary, finely chopped
small bunch parsley, chopped
4 tbsp olive oil
For the gravy:
- 2 onions, sliced
- 250ml red wine
- 400ml fresh beef stock
- 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.