ROAST RIB OF BEEF WITH GRAVY

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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.

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