![Peppered Rib of Beef with Red Wine Gravy](/on/demandware.static/-/Sites-LCNZ-Library/default/dw92b80482/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000237_ENG.png)
Main INGREDIENTS
- Meat
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Rectangular Roaster
Price reduced from
$480.00
to
$336.00
Ingredients
Method
Ingredients
Rub
- 2 teaspoons of crushed mixed coloured peppercorns
- 25g (1oz) vegetable cooking fat
- 1 teaspoon salt
Meat
- 2 large red onions cut into 1/8 sized pieces
- 2 bay leaves
- Bunch fresh thyme
- 1 bulb of garlic cut in half horizontally across the centre
- 3kg (6½ lb) beef fore rib joint
Gravy
- 2 tablespoons flour
- 600ml (20fl oz or 2½ cups) hot beef stock
- 200ml (7fl oz or Û cup) red wine
Other
- Meat thermometer
-
Method
-
1Pre-heat the Oven to 220ºC/ 200ºC Fan / 425ºF / Gas Mark 7, reducing to 190ºC/ 170ºC fan / 375ºF / Gas Mark 5
-
2To cook the beef
-
3Mix the ingredients for the rub together and cover the beef joint all over.
-
4Place the onions, bay leaves, thyme and garlic bulb in the roaster and place the beef joint on top, rib bones facing up.
-
5Roast in the oven, basting occasionally, for the desired time; see cooking guidelines below.
-
6Remove from the pan, cover with foil and rest for 30 minutes. While resting the core temperature of a large joint will rise a little.
-
7To cook the gravy
-
8Remove the herbs and garlic from the roaster. Squeeze the juices from the garlic into the pan before discarding.
-
9Stir the flour into the pan juices and add the warm stock and the wine.
-
10Place the roaster on the hob and stir the contents over a low to medium heat until thickened.
-
11Cooking Guidelines
-
12220ºC / 200ºC Fan / 425ºF / Gas Mark 7, pre-heated, for 30 minutes.
-
13Then reduce to: 190ºC / 170ºC Fan / 375ºF / Gas Mark 5 for 30 minutes per kg (2.2lb) for rare.
-
14Add an extra 15 minutes to the cooking time for medium rare and 30 minutes for well done.
-
15For example a 3kg (6½ lb) joint will take a total of:
-
16120 minutes (2 hours) for rare
-
17135 minutes (2 hours 15 minutes) for medium
-
18150 minutes (2 hours 30 minutes) for well done
-
19These times are guides only as other factors such as the temperature of the meat and oven efficiency may affect the desired cooking level .Check by inserting a metal skewer to see the colour of the juices or for a more accurate result use a meat thermometer.
-
20Temperature recommendation
-
2149ºF/120ºF to 51ºC/126ºF for rare
-
2255ºC/130ºF to 58ºC/ 135ºF for medium to rare
-
2360ºC/140ºF to 63ºC/ 145ºF for medium
-
2466ºC/150ºF to 69ºC/ 155ºF for medium to well done
-
2571ºC/160ºF and above for well done