A classic roast with a burst of tangy winter gravy
(18 votes)
Cook: 5 Hours 30 Mins
Serves: 10
Price: £6.93 per serving
Nutritional Information
Each 300g serving contains
Energy
1920kj
459kcal
1920kj
459kcal
23%
Fat
17.4g
17.4g
Med
25%
25%
Saturates
6.9g
6.9g
Med
35%
35%
Sugars
5.4g
5.4g
Med
6%
6%
Salt
0.20g
0.20g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
640kj/153kcal
Typical energy values per 100g:
640kj/153kcal
Ingredients
Butcher’s Selection Rib of Beef
2tbsp sunflower oil
25g butter
1 shallot, finely chopped
1tsp chopped thyme
100ml red wine
Extra shallots, halved, to garnish (optional)
225g blackberries
200ml beef stock
2tbsp blackberry jelly or jam
Method
1
Take the joint out of the fridge 2 hrs before cooking.
2
Preheat the oven to 180C/ 160C Fan/Gas 4. Season the joint on all sides.
3
Put the oil in a heavy roasting tin and heat on the hob. Add the beef and sear on all sides. Roast for the calculated cooking time (see right), basting occasionally.
4
Remove the joint from the tin and set on a warm plate. Cover loosely with foil and leave to rest for 15 mins.
5
Meanwhile, skim off the fat from the juices in the tin. Add the butter, chopped shallot and thyme to the tin and cook on the hob for 2-3 mins, stirring, until softened. Add the wine and scrape up any bits from the bottom of the tin. Simmer until reduced by half.
6
In a separate frying pan, pan-fry the halved shallots for garnish, if using.
7
Add the blackberries, stock and jelly to the roasting tin. Cook for 3-4 mins until the sauce has thickened and coats the back of a spoon, and the berries are starting to burst. Pour into a jug and serve with the beef.