Roast rib of beef with red wine gravy recipe

Name: Roast rib of beef with red wine gravy
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6-8
Cuisine: European
Ingredients: 2-bone rib of beef, around 3kg; 2 red onions, halved; 300ml full-bodied red wine; 500ml good-quality beef stock; 1tsp cornflour, mixed with 1tsp water

written by Caxton magazines staff August 12, 2015

Roast rib of beef with red wine gravy

Serves: 6-8 Prep Time: 10 mins Cooking Time: 1 hour 35 mins 1 hour 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 2 voted )

Ingredients

2-bone rib of beef, around 3kg
2 red onions, halved
300ml full-bodied red wine
500ml good-quality beef stock
1tsp cornflour, mixed with 1tsp water

Instructions

Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Season the beef all over, transfer to a small roasting tin with the red onions and roast on high for 20 minutes, then a further 25 minutes per 1kg (2lb 4oz) at 190 C, 170 C fan, gas 5.
Take out of the roasting tin, cover in foil and allow to rest for at least 30 minutes. Pour the roasting juices into a saucepan, skim off the fat and add the red wine and beef stock. Simmer until you have a rich gravy, thickening with a few drops of cornflour if necessary.

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