Roast Rib of Beef

Method14 steps · about 1 hr 55 min

1. 1

   Step 1: Peel the carrots and the two onions. Wash and trim the three celery stalks.

   Uses 2 onions · 3 stalk celery · carrots for vegetable roasting bed and gravy; source omits exact quantity

2. 2

   Step 2: Cut the prepared carrots and celery into roughly 1 cm chunks and slice the prepared onions about the same thickness.

   Uses two onions, three celery stalks and source carrots peeled or washed and trimmed

3. 3

   Step 3: Arrange the prepared onion slices in the roasting tin and pile the chopped carrots and celery on top.

   Uses prepared onions sliced and carrots/celery cut about 1 cm

4. 4

   Step 4: Grind the peppercorns coarsely with a pestle and mortar. Stir in the salt.

   Uses 2 tsp flaked sea salt · 1 tbsp black peppercorns

5. 5

   Step 5: Rub the measured olive oil (1 tbsp) over the beef and coat all over with the prepared crushed-pepper-and-salt mixture. Put the seasoned roast on the prepared vegetable bed.

   Uses 2 kg beef rib (boneless) · 1 tbsp olive oil · one tablespoon crushed black peppercorns mixed with two teaspoons flaked salt

6. 6

   Step 6: Preheat the oven to 220°C conventional (428°F) or 200°C fan. Roast the prepared beef for 20 minutes, then reduce to 180°C conventional (356°F) or 160°C fan. Continue for about 15 minutes per 500 g for the least-cooked option, 20 minutes per 500 g for medium or 25 minutes per 500 g for well done; for this 2 kg joint, the reduced-temperature phase is about 60, 80 or 100 minutes respectively. Use a thermometer: reach at least 63°C (145°F); medium is about 70°C (158°F) and well done about 80°C (176°F). The timer covers the initial 20 minute phase only.

   Initial high-temperature beef roast · 20 minUses 2 kg boneless beef rib rubbed with tablespoon olive oil and prepared salt pepper mixture over vegetable bed

7. 7

   Step 7: Transfer the cooked roast to a carving rack, cover loosely with foil and rest for 20–30 minutes in a warm place while making the gravy.

   Rest beef · 30 minUses beef roasted at 220 C then 180 C until selected internal endpoint at least 63 C

8. 8

   Step 8: Spoon excess fat from the prepared roast vegetables and pan juices left in the tin.

   Uses cooked vegetable bed and roasting juices left after removing beef

9. 9

   Step 9: Add the wine (100 ml) to the prepared defatted roasting pan and reduce over medium heat for a few minutes.

   Uses 100 ml wine · same cooked vegetables and juices with excess fat spooned off

10. 10

    Step 10: Stir the prepared wine and vegetable mixture as it reduces, scraping browned bits from the pan.

    Uses 100 ml wine reduced in defatted roasting pan

11. 11

    Step 11: Add the stock to the prepared deglazed vegetables and liquid and blend smooth. If using a jug blender, blend hot liquid in batches no more than half full and vent according to its instructions; alternatively use an immersion blender in a suitable pan.

    Uses 500 ml beef stock · same cooked vegetables and wine liquid after scraping browned bits

12. 12

    Step 12: Return the prepared blended gravy to the roasting tin or a saucepan and bring to the boil over medium heat.

    Uses deglazed vegetables and juices blended with 500 ml beef stock

13. 13

    Step 13: For thicker gravy, mix the optional tablespoon of cornflour (1 tbsp) with the equal tablespoon of cold water (1 tbsp) and stir into the prepared hot gravy until thickened.

    Uses 1 tbsp cornflour (cornstarch) · 1 tbsp water · smooth prepared gravy brought to boil

14. 14

    Step 14: Carve the prepared rested beef and serve with the finished prepared gravy.

    Uses cooked roast rested 20–30 minutes while gravy made · boiled gravy optionally thickened with tablespoon cornflour and equal water