Roast Rib of Beef with Homemade Gravy
A Sunday roast showstopper of a dish! Serve with the best of side dishes – you can find our recipes for our Best Ever Roast Potatoes, Basil Wok Fried Greens and Steph’s Horseradish Cream as part of our Chefs' Collection. Or why not go big and use this recipe to try our Giant Loaded Roast Dinner Yorkshire Puddings.
Ideally you want to purchase a grass-fed piece of local beef. A great butcher will be able help you source locally for the best of flavour.
This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection.
Serves 6
INGREDIENTS
For the beef joint
2kg Boneless Rib of Beef
Freshly ground sea salt and black pepper
Onion, chopped roughly
Carrot, peeled and chopped into rough rounds
½ bulb of garlic, cloves simply crushed under the knife to release the juices
5 sticks of celery
Handful of fresh thyme and fresh rosemary
For the Proper Gravy
1 glass of red wine
2 tbsp softened butter, we like to use Yorkshire butter from the Yorkshire Creamery
1 tbsp plain flour
1 litre beef stock, for the best flavour we used 2 packs of TRUEfoods chilled beef stock
Freshly ground sea salt and black pepper
Optional – an additional 20g Yorkshire butter for a glossy gravy
METHOD
Take out your beef joint from the fridge an hour before you want to cook it, so it is at room temperature before cooking.
Pre-heat your oven to 220C / 200C Fan / 425F / Gas Mark 7. This is a hot oven for the initial blast to seal the beef.
Simply place the roughly chopped vegetables and herbs into the tray to form a bed or trivet for the beef rib to sit on. We will use these as a base for flavour for our proper gravy.
Place the beef on a roasting tray with sides approximately 10 cm deep as we are going use this to make the proper gravy later on. Rub a little Rapeseed oil into the fat and season with salt and pepper and place the tray in the oven.
After 30 minutes of cooking time, turn down the oven heat to 170C / 150C Fan/ 325F/ Gas Mark 3 for a further 30 minutes. Take care to check the beef often in the last 20 mins of cooking time, so it’s not overcooked.
If you are in any doubt your joint is not cooked, use a meat thermometer and let the probe reach the centre. When it reaches between 55C-57C. This will mean the beef is medium rare, or you can go up to 60C for a medium cooked joint.
Once cooked, remove and place the rib on a plate to rest with a layer of tin foil loosely draped over. Do not wrap it in the foil as this will continue to cook the rib. We also want to easily collect those resting juices for the proper gravy. Leave to rest for at least 30 minutes, which will give you plenty of time to make the gravy.
Retain the roasting tray and its contents to make the gravy and pop this over a medium hob heat. Add to the tray a large glass of red wine and deglaze the tray by scratching the vegetables off the base with a wooden spoon to get all the flavour. Then add the beef stock and bring to the boil. Mix 2 tbsps of soft butter with one tablespoon of plain flour and mix together to form a putty like substance. This is called a ‘beurre manie’ and will thicken the gravy. Whisk this into your boiling stock and the gravy will reduce and the flavour will be consolidated. This process will take 10-15 minutes. For a final shine whisk in 20g of butter.
Remove from the heat and sieve the mixture. Add any additional seasoning and leave in a jug ready to serve with the rib.
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