02 August, 2011

Ginger & Garlic Roast Rib of Beef with rich red wine gravy

riroast I'm putting this in because we didn't get to have this lovely beef last Christmas because I lost the recipe.  I found it today so, for future Christmases:

Prep. 5 mins.
3 hr 20 min to 3hr 40min roasting in the oven and 30 minutes resting (don't skip the resting!).

You'll need:

2 garlic cloves crushed.
2.5cm piece ginger, peeled and grated.
2 tbsp olive oil.
4kg (yup!) three rib of beef.
Salt and Black Pepper.
500ml red wine.
600ml good beef stock.
15g Plain Flour.
15g Butter.

Then you:

  1. Preheat the oven to 220c, 425f or gas 7.  Mix the garlic and ginger with the oil, spread over the beef and season.  Place in a roasting tin and roast for 20 mins.
  2. Turn the oven down to 190c, 375f, gas 5, pour the wine into the tin and roast the beef for a further 3 hours for a medium rare, add another 20 mins for well done.   Transfer to a serving plate and leave to rest for 30 mins.
  3. For the gravy: Pour the roasting juices into a pan, add the beef stock and any juices from the resting beef and heat thoroughly.  Mix together the flour and butter (by making a roux), then gradually whisk into the gravy to thicken.  Season to taste and serve in a warmed jug with the beef.
There you go. One of The nicest ever pieces of beef you'll ever get.  Mmmmmm.

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