STUFFED BEEF RIB
All in one: the stuffing cooks inside the joint.
Hands-on time 30min, plus resting. Cooking time about
2hr 40min. Serves 8
2.5-3kg (5½-6½lb) rib of beef, on the bone 1tbsp mustard powder 1 onion, roughly chopped Small bunch thyme
FOR THE STUFFING
75g (3oz) dried apricots, finely chopped 100g (3½oz) fresh breadcrumbs Small bunch thyme, leaves picked 1 red onion, finely chopped 2 medium eggs, beaten Finely grated zest 1 orange
FOR THE GLAZE
100g (3½oz) orange marmalade Juice ½ orange
FOR THE GRAVY
2tbsp plain flour 1tbsp mustard powder 600ml (1 pint) beef stock
1 Preheat oven to 220°C (200°C fan) mark 7. Weigh beef and make a note of weight. In a medium bowl, mix stuffing ingredients with seasoning. Place beef on a board with ribs on right-hand side. Starting from the bone side, cut between the fat layer and the eye of the meat, slicing around eye of meat to make a flap for the stuffing (making sure to keep the flap attached at the base end). Press stuffing evenly over eye of meat, lay fat layer back over stuffing and secure in place with string.
2 Rub joint with mustard powder and season generously. Scatter onion and the bunch of thyme in bottom of a roasting tin that will just hold the beef. Sit beef on top and roast for 20min. Reduce temperature to 160°C (140°C fan) mark 3 and roast for 15min per 450g (1lb) for rare, 20min per 450g (1lb) for medium or 25min per 450g (1lb) for well done based on your weight calculations. Test with a meat thermometer to see if beef is cooked (60°C for rare, 65°C for medium, 70°C for well done).
3 Meanwhile, in a small bowl, mix glaze ingredients. When beef has 20min cooking time left, brush glaze over joint and continue to roast. When cooked to your liking, remove beef from tin (reserve tin), transfer to a board and leave to rest for at least 20min.
4 To make the gravy, spoon out all but 2tbsp of the juices from the roasting tin (leave onions and thyme). Put tin over medium hob heat and stir in flour and mustard powder; cook for 2min. Gradually stir in stock, and bubble until thickened. Check seasoning. Strain into a warmed jug and serve with the beef.
PER SERVING For 125g (4oz) meat, 1tbsp stuffing and 50ml
(2fl oz) gravy serving 499cals, 42g protein, 28g fat (12g saturates), 19g carbs (9g total sugars), 1g fibre