Roast Rib of Beef with Red Wine Gravy

Charmaine Lu -
  • 3.5kg rib of beef
  • Olive oil
  • Thyme sprigs, leaves picked
  • 1 red onion, sliced
  • 2 tsp flour
  • 200ml red wine
  • 500ml beef stock
  • Preheat the oven to 240C. Place the rib joint in a roasting tin and rub with olive oil and seasoning. Scatter with thyme leaves, then roast for 15 mins. Reduce the temperature to 190C, and cook for 1.5 hours. Remove the joint, and leave to rest covered in foil for 30 mins.
  • Tip away most of the fat from the roasting tin, then place on the hob and cook the onion for 5 mins. Stir in the flour, cook for 1 min, then add the wine. Bring to a simmer and reduce by half, stirring regularly until thick. Add the stock, simmer for 20 mins, and season to taste. Stir in the resting juices from the beef, then carve the meat and serve drizzled with your gravy and any of your favourite vegetable sides.
2 hrs
6 serving