Herb & Pepper Crusted Rib Of Beef

Planning a dinner party? James Martin's crusted roast beef will wow your guests

• Cooking Time Prep 10 mins
  Cook 2 hrs, 30 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  694

• Protein

  63g

• Carbs

  4g

• Fat

  46g

• Saturates

  20g

• Fibre

  1g

• Sugar

  2g

• Salt

  1.43g

Ingredients

• 1 tbsp rock salt
• 2 tbsp cracked black peppercorns
• 3 garlic cloves, crushed
• small bunch rosemary, finely chopped
• small bunch parsley, chopped
• 4 tbsp olive oil
• 3kg rib of beef on the bone
• For the gravy
• 2 onions, sliced
• 250ml red wine
• 400ml fresh beef stock

Directions

1. Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
2. While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

Categories: All Christmas