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.
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