Roast Rib of Beef

Amanda

How to cook a peppered roast rib of beef in easy steps with a delicious homemade gravy.

5 from 24 votes

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Prep Time 15

Cook Time 1 20

Resting 20

Total Time 1 55

Course Main Course

Cuisine British

Servings

Calories 366 kcal

Equipment

Large, deep roasting tray
Sharp knife
Pastry brush - for oiling the meat or just use clean hands or a piece of kitchen paper.
Wooden spoon
Pestle and mortar or spice grinder - you can even just use a tin to crush the peppercorns on a board.
Blender - or sieve for the vegetables

Ingredients

2 kg beef rib boneless
2 onions
3 sticks celery
1 tablespoon olive oil
2 teaspoon flaked sea salt
1 tablespoon black peppercorns

For the gravy

100 ml wine
500 ml beef stock

Instructions

Peel the carrots, onion and wash and trim the celery.
Cut the carrots and celery into roughly 1 centimetre chunks and slice the onions into the same size slices.
Arrange the onion slices in the bottom of the roasting tin and pile the carrots and celery on top.
Grind the peppercorns coarsely with a pestle and mortar. Stir in the salt.
Rub the oil over the meat and sprinkle the seasoning all over.
Preheat the oven to 220 C / 425 F / 200 FAN / Gas 7.
For a rare roast - Cook for 20 minutes then reduce the heat down to 180 C / 350 F / 160 FAN / Gas 4 for 15 minutes per 500g. The internal temperature should be 60 C or 140 F.
For a medium roast - Cook for 20 minutes then reduce the heat down to 180 C / 350 F / 160 FAN / Gas 4 for 20 minutes per 500g. The internal temperature should be 70 C or 160 F.
For a well done roast - Cook for 20 minutes then reduce the heat down to 180 C / 350 F / 160 FAN / Gas 4 for 25 minutes per 500g. The internal temperature should be 80 C or 175 F.
When the roast is cooked place it on a carving rack, cover loosely with foil and allow it to rest for 20-30 minutes in a warm place.
Remove any excess fat with a spoon.
Add the wine and cook over a medium heat for a few minutes to allow the wine to reduce slightly.
While the mixture reduces, stir to remove any stuck on bits at the bottom of the pan.
Carefully transfer the mixture to a blender and add the stock. Blend to a smooth consistency.
Return the mixture back to the roasting dish and bring to the boil over a medium heat.
If you prefer a thicker gravy, mix a tablespoon of cornflour with a tablespoon of water and stir into the gravy.
Carve the beef and serve with the gravy.

Nutrition

Calories: 366kcalCarbohydrates: 5gProtein: 37gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 108mgSodium: 838mgPotassium: 875mgFiber: 1gSugar: 2gVitamin A: 75IUVitamin C: 3mgCalcium: 39mgIron: 4mg

Keyword boneless rib roast, peppered beef, roast rib of beef