Herb-scented slow-roasted rib of beef

Easy Cook - - 12 GREAT MAINS -

Serves 10 Prep 30 mins, plus at least 3 hrs to bring to room tem­per­a­ture

Cook 5 hrs, plus rest­ing

3-bone rib of beef joint (about 3-3.5kg) 4 gar­lic cloves, left whole, bashed once 4 rose­mary sprigs 1/2 pack thyme hand­ful bay leaves 4 all­spice berries 4 cloves 1 tsp black pep­per­corns 200ml red wine 1 tbsp plain flour FOR THE GLAZE 2 tbsp Bovril 2 tbsp Di­jon mus­tard 1 tbsp black trea­cle

1 Take the beef out of the fridge and leave for at least three hours, or overnight. Tip the gar­lic, herbs and spices into a large roast­ing tin. Us­ing a blow­torch or un­der a hot grill, singe the herbs un­til they start to smoul­der (if us­ing a grill, do not leave unat­tended). Leave to cool slightly.

2 Heat oven to 100C/80C fan/gas 1/4. Rub 1 tbsp of salt on the meat, then sit the joint on top of the herbs. Pour over wine, then tightly tent the tin in a cou­ple of sheets of ex­tra-wide foil. Roast for 1 hr, then re­duce oven tem­per­a­ture to 70C/50C fan (don’t ad­just a gas oven), and roast for 3 hrs.

3 Re­move the foil and in­sert a dig­i­tal probe into the mid­dle of the joint – when it gets to around 60C, it’s done. If the meat does not reach this, in­crease to 150C/130C fan/gas 2, and roast with the foil off, check­ing the tem­per­a­ture ev­ery 15 mins. Mean­while, make a glaze by whisk­ing the ingredients to­gether.

4 When the beef is cooked, re­move from oven and in­crease tem­per­a­ture to 230C/ 210C fan/gas 8. Re­turn it to the oven for 5 mins to crisp and blis­ter the fat. Brush the glaze all over, re­turn to the oven for 5 mins un­til sticky and slightly charred. Keep an eye on it, as it can burn eas­ily. Leave to rest for 20 mins.

5 To make the gravy, put the roast­ing tin over a low heat; stir in the flour to make a gloopy paste. Add in any re­main­ing glaze, then pour in 500ml boil­ing wa­ter. Boil for a few min­utes, strain into a small pan and keep warm. Slice beef thickly and serve with gravy on the side.

PER SERV­ING 558 kcals, fat 35g, sat­u­rates 16g, carbs 4g, sug­ars 2g, fi­bre 1g, pro­tein 52g, salt 2.4g

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