ROAST RIB OF BEEF

Adding a little orange, cinnamon and mulling spices gives this classic red wine gravy a festive twist

SERVES 8 PREP 20min COOK about 2hr 20min

2.5-3kg (5½-6½lb) rib of beef, on the bone 1tbsp oil 2tsp salt 1tsp coarsely ground black pepper 1 red onion, sliced into chunks Bunch of thyme 2tbsp plain flour 250ml (9fl oz) red wine 350ml (12fl oz) beef stock 1 bag of mulling spices 1 cinnamon stick

Zest and juice of 1 large orange Preheat the oven to 220°C (200°C fan) mark 7. Rub the beef with oil, salt and pepper. Scatter the onion chunks and thyme in the bottom of a large roasting tin. Sit the beef on top and roast in the oven for 20min. Reduce the 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. Test to see if the beef is cooked with a meat thermometer (60°C for rare, 65°C for medium, 70°C for well done). Remove from the oven and allow to rest, covered in foil, for at least 20min while you make the gravy. Skim off and discard the excess fat from the roasting tin so only about 2tbsp remains with the cooking juices, onions and thyme. Place on the hob over a medium heat, add the flour and cook for 2min, scraping any brown bits from the bottom of the tin. Pour in the red wine and stock, whisking until smooth. Add the mulling spices, cinnamon and orange zest and juice, and simmer for 5min. Strain and serve with the beef.