- 2-bone rib of beef, around 3kg (6½lb) (we used donaldrussell.com)
- 2 red onions, halved
- 300ml (½pt) full-bodied red wine
- 500ml (18fl oz) good-quality beef stock
- 1tsp cornflour, mixed with 1tsp water
Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Season the beef all over, transfer to a small roasting tin with the red onions and roast on high for 20 minutes, then a further 25 minutes per 1kg (2lb 4oz) at 190 C, 170 C fan, 375 F, gas 5.
Take out of the roasting tin, cover in foil and allow to rest for at least 30 minutes. Pour the roasting juices into a saucepan, skim off the fat and add the red wine and beef stock. Simmer until you have a rich gravy, thickening with a few drops of cornflour if necessary.
Your gravy will only be as good as the quality of the beef and the stock you use. Most supermarkets now sell good fresh stocks and ambient ones in pouches, so it's only a small splash out for a lot of pleasure!