Name: Roast Rib of Beef with Garlic Sauce Recipe
Total time: 1 h 40 min
Yield: Serves: 6
Cuisine: British
Ingredients: 2.5kg rib of beef on the bone, trimmed (ask your butcher to do this); a large handful of fresh herbs (we used rosemary, thyme and parsley); 2 onions, peeled and thickly sliced

By Jane Curran

published 2 April 2015

Ingredients

2.5kg rib of beef on the bone, trimmed (ask your butcher to do this)
a large handful of fresh herbs (we used rosemary, thyme and parsley)
2 onions, peeled and thickly sliced

For the sauce:

15 garlic cloves, peeled
50ml white wine
200ml chicken stock
100ml double cream
1tbsp Dijon mustard
1tsp redcurrant jelly

Method

Allow the beef to come to room temperature. Heat the oven to 250C, gas 9. Put the beef in a roasting tin on a bed of the herbs and onions, season well and roast for 20 minutes. Turn down the oven to 170C, gas 3 and cook for another hour to 1 hour 15 minutes. Check the internal temperature using a tmeat thermometer: 55-60C for rare, 65-70C for medium and 75C for well done. Cover loosely in foil and leave to rest for 15 minutes.
Meanwhile, bring the garlic cloves, white wine and stock to the boil in a small saucepan, simmer for 15 minutes then remove from the heat. Blitz with a stick blender. Once the beef is resting, place the saucepan back on the heat, add the cream, mustard and redcurrant jelly, season well and bring to a fast simmer for 2 minutes. Serve the beef with roast potatoes, spring greens and the sauce.

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.

Serves	6
Skill	Easy
Total Time	1 hours 40 mins Plus resting

Nutrition Per Portion	RDA
Calories	564 Kcal	28%
Fat	19 g	27%
Saturated Fat	10 g	50%

Roast Rib of Beef with Garlic Sauce Recipe

Ingredients

Method

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