Roast beef with poached spiced pears and red wine sauce

A good-quality aged rib of beef is a guaranteed crowd-pleaser.

Serves 8 • Ready in 1hr 50mins2hrs 20mins, plus resting

750ml Pinot Noir

100ml crème de cassis

1tbsp clear honey

3 rosemary sprigs

1 red chilli, sliced open lengthways 1 cinnamon stick and 8 juniper berries 8 Conference pears, peeled

250g shallots, peeled

3kg aged three-rib joint of beef olive oil, for roasting

1 Add the wine, cassis, honey, rosemary, chilli, cinnamon and juniper to a pan. 2 Add the pears and shallots and pour in water to cover. Poach for 15-25mins until the pears are tender. Set aside.

3 Heat the oven to 200C/Gas Mark 6. Rub the beef with the oil and season. Cook for 30mins, until browned. Reduce the heat to 170C/Gas Mark 3; roast for 10mins per 500g for rare or 15mins per 500g for medium. Leave the beef to rest, covered with foil, for 30mins.

4 Make the sauce 10mins before serving. Pour out the fat from the tin. Place the tin on the hob over a medium heat. Pour in 100ml water and bring to the boil, scraping the tin. Simmer until dark and rich.

5 Bring the pears to a simmer and heat for 5mins. Use a slotted spoon to lift the pears and shallots onto a platter.

6 Reduce the liquid by half, then season. Pour the liquor into the tin, adding juices from the joint. Boil for 1min, then strain.

7 Transfer the beef to the platter with the pears and shallots to serve.

Per serving: Cals 740, Fat 26g,

Sat fat 11g, Carbs 23g