Incredible Cheshire Boneless Rib of Beef.
Recipe Suggestion: Herb & pepper crusted Rib of Beef
Prep: 10 mins
Cook: 2 hours 30 mins plus 30 mins resting
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
3kg rib of beef on the bone
For the gravy:
2 onion, 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.