Cookery: Fabulous festive feast
An excellent and impressive alternative to roast turkey. It’s all-in-one, too, as the stuffing cooks inside the joint.
SERVES 8 HANDS-ON TIME: 30 mins, plus resting COOKING TIME: 1½–2¾ hours
Per serving: (125g meat) 499 cals, 42g protein, 28g fat (12g saturates), 19g carbs (9g total sugars), 1g fibre 2.5-3kg rib of beef, on the bone 1tbsp English mustard powder 1 onion, roughly chopped Small bunch fresh thyme FOR THE STUFFING 75g dried apricots, finely chopped 100g fresh white breadcrumbs Small bunch fresh thyme, leaves picked 1 red onion, finely chopped 2 eggs, beaten Finely grated zest 1 orange FOR THE GLAZE 100g orange marmalade Juice of ½ orange FOR THE GRAVY 2tbsp plain flour 1tbsp English mustard powder 600ml beef stock 1. Preheat the oven to 220°C (200°C fan) mark 7. Weigh the beef and make a note of the weight. In a medium bowl, mix the stuffing ingredients with some salt and pepper. Place the beef on
a board with the ribs on the righthand side. Starting from the bone side, cut between the fat layer and the eye of the meat, slicing around the eye to make a flap for the stuffing (making sure to keep the flap attached at the base end). Press the stuffing evenly over the eye of meat, lay the fat layer back over the stuffing and secure in place with kitchen string. 2. Rub the joint with the mustard powder and season generously. Scatter the chopped onion and the thyme in the bottom of a roasting tin that will just hold the beef. Sit the beef on top and roast for 20 mins. Reduce the temperature to 160°C (140°C fan) mark 2½. Roast for 15 mins per 450g for rare, 20 mins per 450g for medium or 25 mins per 450g for well
done, based on your weight calculations. Test with a meat thermometer to see if the beef is cooked (60°C for rare, 65°C for medium, 70°C for well done). 3. Meanwhile, in a small bowl, mix the glaze ingredients. When the beef has 20 mins’ cooking time left, brush the glaze over it and continue to roast. When cooked to your liking, remove the beef from the tin (reserving the juices), transfer to a board and leave to rest, covered in foil, for at least 20 mins. 4. To make the gravy, spoon out all but 2tbsps of the juices from the roasting tin (leaving the onions and thyme). Put the tin over a medium heat on the hob, stir in the flour and mustard powder and cook for 2 mins. Gradually stir in the stock and allow to bubble until thickened. Check the seasoning, strain into a warmed jug and serve with the beef.