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)

Gravy:
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

Cooking:

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
 

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