Roast Rib of Beef with Port and Anise Gravy

Rib of beef is a regal joint and makes for a festive spectacle.

Hands-on time 20min, plus coming up to room temperature and resting. Cooking time about 2hr. Serves 6-8

● 2.5kg forerib of beef (see GH Tip)

● 1tbsp English mustard powder

● 3 onions, unpeeled and halved

● Handful thyme sprigs

● 250ml ruby port

● 1 star anise

● 500ml beef or chicken stock

● 1½tbsp cornflour

FOR THE ROASTED GARLIC CREAM

● 2 whole garlic bulbs

● 1tsp olive oil

● 200g crème fraîche

1 Remove beef from fridge at least 30min before cooking (up to 1hr) to allow it to come up to room temperature. Take note of its weight.

2 Preheat oven to 220° (200°C fan) mark 7. Mix the mustard powder, 1tsp salt and plenty of freshly ground black pepper and rub all over the beef. Put onions and thyme in base of a sturdy roasting tin that will just fit the beef. Sit beef on top; roast for 20min.

3 Lower oven temperature to 160°C (140°C fan) mark 3 and continue cooking for 1¼hr (or 15min per 500g) for medium-rare meat (cook for longer or shorter as desired). Meanwhile, for the roasted garlic cream, cut the top off each garlic bulb and drizzle with the oil. Season and wrap each bulb loosely in foil. Cook alongside the beef for 1hr, then set aside to cool slightly.

4 Once cooked, transfer beef to a carving board and loosely cover with foil. Leave to rest in a warm place for at least 20min (up to 1hr).

5 Pour or spoon off excess fat from the roasting tin. Add port and bubble for a few min over medium hob heat, scraping the base of the tin with a wooden spoon to lift up any sticky bits. Strain into a pan (press the onions to extract any juices, then discard along with the thyme). Add the star anise and stock to the pan. Mix cornflour in a small bowl with a little of the gravy until smooth, then whisk into the pan and bubble for 10-15min, or until thickened to a good gravy consistency.

6 For the garlic cream, squeeze the garlic cloves out of their skins and mash into the crème fraîche with some seasoning.

7 Add any resting and carving juices to the pan of gravy. Simmer the gravy briefly again, then strain into a jug. Serve the beef, gravy and garlic cream with your chosen sides. To carve the beef, it’s easiest to first remove the joint from the bone and then slice the meat.

PER SERVING (if serving 8) 635cals, 74g protein, 31g fat (16g saturates), 7g carbs (4g total sugars), 0g fibre

GET AHEAD Make the garlic cream up to a day ahead. Cover and chill. Complete recipe to serve.