Recipe: Roast Rib of Beef

The Sunday roast - one of the UK's favourite dishes. When we asked the team who should pick and create the food and wine match for Sunday, there was only going to be one winner! Step in Gordon Ramsey (ahem) - no, step in Christopher - a dab hand in the kitchen.  His roast rib of beef matched with Grant Burge Benchmark Shiraz 2009 is perfect if you want to sit at the kitchen table with the Sunday paper and glass of red wine to get away from the noise in the house. 
Ingredients (serves 6-8):
3 kg beef on the rib
2 tablespoons of olive oil
Salt and pepper

Vegetables (as you see fit - Eliott is currently omitting potatoes from his diet):
6 carrots (chopped)
6 parsnips (chopped)
4 large courgettes (chopped)
2 onions (peeled and quartered)
1 garlic bulb (halved)

2 tablespoons of plain flour
200 ml of red wine, such as the Grant Burge Benchmark Shiraz 2009
500 ml beef stock
1 onion (sliced)
1 tablespoon of hot creamed horseradish
Salt and pepper


1. Heat the oven to 220C. While the oven is preheating, season the meat well by rubbing the salt and pepper into the fat and flesh.
2. Heat the olive oil in a large roasting tin over the hob and sear the meat on all sides until coloured and slightly crisped, then set the beef aside.
3. In the same tin add in all of the pre-prepared vegetables, effectively making a bed for the beef to lay on, place the meat on top of the vegetables and put in the oven for 20 minutes.
4. At this point turn the oven down to 175C and continue to cook for 15 minutes per 450g for rare, 20 minutes per 450g for medium or 30 minutes per 450g for well done. Eliott likes his rare so a 3kg rib of beef takes an hour and a half.
5. When the beef is cooked to your taste take it out and set the meat aside wrapped in aluminium foil for 10 minutes. Turn the oven down to 150C and transfer the vegetables onto a baking tray and put them back in the oven to cook while you make the gravy.
6. To make the gravy place the roasting tin with all its juices on the hob over a medium heat, add the onion and fry gently until softened. Once this is done spoon out the fat and add the flour. Then turn up the heat and add the wine, stirring to remove all the bits from the bottom of the tin. Then add in the horseradish and stock stirring initially before leaving to simmer for 5 minutes. Season to taste before pouring into a gravy jug.

Bon Appétit


BBQ Spatchcock Piri-Piri Chicken

Summer has come to a close and autumn is well and truly on its way. Blustering winds, cooler temperatures and swiftly shortening days mean it will soon be time to wrap up warm and to make the most of the wonderful autumn produce on offer. Time to say goodbye to those fresh, summer whites and replace them with the warmer, more robust reds frequently associated with colder temperatures.

What to drink with Fish Pie?

Fish Pie is a quintessentially British recipe. Easy to make and absolutely delicious, it is also a great dinner party dish - with a limited amount of last minute preparations needed it’s a winner in my book! However, where do you start when matching a fish pie with wine?

Five Ways to Open a Bottle of Wine Without a Corkscrew

For that moment when you find yourself without a corkscrew and unable to open that bottle of wine; here are five ways to open a bottle of wine without a corkscrew. Obviously, if you do have a corkscrew to hand, it is a lot easier to go down the more traditional route…


Barden’s Bites: Sticky Ribs Recipe

Once a week our roving ambassador, BBC Radio 2’s Food and Wine expert Nigel Barden provides us with a delicious food recipe and an equally appetising wine pairing from our range to match. This week, the chairman of The Great Taste ... read more


Recipe: Parmigiano Reggiano And Asparagus Tart

Celebrate the start of the British Asparagus Season on the 23rd April with this simple and savoury Parmigiano Reggiano and Asparagus tart recipe.  read more


Recipe: Parma Ham Mother's Day Croissant

Surprise your mum on Mother's Day with an indulgent breakfast in bed. These Parma Ham, gruyere and poached egg croissants are simple to prepare and delicious when served fresh from the oven.  read more


Mother's day Recipe: Wild Alaska Pacific Cod With Chorizo

This Mothering Sunday, treat your mum to this delicious wild Alaska Pacific cod with saffron wild rice and chorizo recipe. read more


Higgidy Recipes for British Pie Week: Steak & Stout Pie With Crunchy Mash

Seeing as British Pie Week begins today, the CellarVie Wines team thought they would bring you this delicious Steak and Stout Pie with Crunchy Mash recipe courtesy of Higgidy. read more


Mother’s Day Recipe: Harveys Orange and Almond Cake

According to a recent survey conducted by Toluna of 400 mothers, 54% of them said they would enjoy a home-baked cake with afternoon tea on Mother's Day. Seeing as her big day is looming (Sunday 10th March for the forgetful , why not ... read more


Recipe: Caramelised onion tart & wild arugula with Blackstone Merlot

Following this week’s What We’re Drinking which featured the Blackstone Merlot 2010 from California, we sought out a recipe that the aforementioned producer thought perfectly accompanies their brilliant wine. So why not get yourself in ... read more


Recipe: Roasted Butternut Squash & Red Pepper Tartlets by Higgidy

British Pie Week begins on the 4th March, so why not take a moment to unleash your inner Mary Berry and celebrate this much loved British dish with this delicious recipe, complete with hints and tips on how to perfect your pastry from ... read more


Pinot Noir food match: Roasted vegetables recipe

This great winter warmer recipe for roasted vegetables is easy, hassle-free and more pertinently a perfect food match with Pinot Noir wine. It’s a versatile dish delicious on its own or paired with anything from roast chicken to fish, or ... read more


Recipe: Beef fillet steaks, mushrooms and a drop of Bordeaux

This great beef fillet steak recipe serves four people and goes really well with all sorts of Bordeaux reds. We particularly like it with those Clarets that have a bit more Cabernet Sauvignon in the blend than the more Merlot based ... read more


Recipe: Roast Chicken

Soft and peppery, La Dentelière 2010 is a lovely wine made from Grenache with some Syrah, Cinsault and Mourvèdre. Heart warming and ripe it makes you think of autumnal walks and a big roast for lunch.  As this week offers little time for ... read more


Recipe: Roast leg of lamb

One of the nation's favourite roasts is a leg or lamb, succulent and flavoursome and a great excuse for all in our office to enjoy a glass of Ravenswood Old Vine Zinfandel possibly one of the best Zinfandels from California. ... read more


Recipe: Roast Belly of Pork

Our roast pork belly recipe does need quite a bit of prep time but when you're preparing a guilty pleasure it's often worth it.  The wine we've chosen to accompany this dish is also a pleasure - a lovely refreshing wine which Jancis ... read more


Recipe: Beef, Mushroom and Red Wine Casserole

Nero d’Avola is a grape variety that comes from Sicily. It is dark and bursting with delicious juicy fruit and has a touch of sweet spice that is reminiscent of Shiraz – a red for those who like their wines big and ... read more

Post a comment...