ROAST RIB OF BEEF WITH GRAVY
Prep time 10 mins Cooking time 2 hours 45 mins Serves 8 About 3kg beef rib on the bone 1 tbsp mustard powder 3 tbsp oil 6 carrots, chopped 6 courgettes and/or asparagus stalks 3 large onions, quartered 1 bulb garlic, broken into cloves without peeling 5 sprigs fresh thyme 2 tbsp cake flour 2 cups beef stock 2 cups non-alcoholic red wine Preheat the oven to 220°C. Generously season the beef with salt and pepper, rubbing it into the meat. Sprinkle over the mustard powder. Heat oil in a roasting pan on the stove until almost smoking and brown the meat on all sides. Set aside. Make a bed of the vegetables, garlic and thyme in the roasting pan and place the meat on top. Roast for 20 minutes, then reduce the temperature to 170°C and roast for 20 minutes per 500g for medium, or 15 minutes per 500g for rare. Remove the meat from the oven, wrap in foil and rest for 15 minutes. Place the roasting pan on top of the stove over medium heat. Add flour and, using a wooden spoon to scrape up all the bits, slowly add the stock, squashing the vegetables and stirring continuously. Add the nonalcoholic wine and reduce by a third. Slice the beef and serve with the gravy.