ROAST RIB OF BEEF WITH EASY GRAVY

Serves 6-8

3kg/6.5lb beef rib, on the bone Sea salt and black pepper

4 tbsp olive oil

2 onions, thickly sliced

1 garlic bulb, cut in half

2 large sprigs of fresh thyme 750ml/25 fl oz/3 cups red wine 500ml/17 fl oz/2 cups beef stock

1 Heat the oven to 220˚C/200˚C fan/425˚F/gas mark 7. Season the meat liberally with sea salt and black pepper, rubbing it into the fat and flesh of the meat.

2 Heat the olive oil in a roasting tin over a high heat and sear the beef for a few minutes on all sides until it is brown all over. Remove the tin from the heat and set the meat aside on a plate.

3 Make a bed of the onions, garlic and thyme in the bottom of the roasting tin and sit the meat on top. Roast in the oven for 20 minutes, then reduce the heat to 170˚C/150˚C fan/325˚F/gas mark 3 and continue to cook until done to your liking. (25 minutes per 450g/1lb for well done, 20 minutes per 450g/1lb for medium or 15 minutes per 450g/1lb for rare.)

4 Remove the meat from the tin, cover with foil and leave to rest for 30 minutes.

5 To make the gravy, place the roasting tin over a medium heat and pour in the red wine. Use a wooden spoon to scrape the crispy bits up from the bottom of the tin.

6 Boil until reduced by half. Add the stock and any juices from the plate. Sieve the gravy to remove the vegetables, pressing down to extract the juices from the onion and garlic. Serve with the beef.

Per Serving 574kcals, 21.3g fat (6.4g saturated), 5.1g carbs, 1.9g sugars, 69.9g protein, 0.6g fibre, 0.362g sodium