Roast Rib of Beef with Green Peppercorn and Thyme
The outer parts of the rib joint will be well done, with a peppery crust, while nearer the bone it will be pink for people who like their beef rare
(This recipe came from a magazine produced by one of my local supermarket – about 3 years ago, so I’m unable to cite source!)
Cooking time: 2 hours, plus 20 minutes resting time
3-3.5kg Aberdeen Angus forerib of beef
50g butter, softened
1 good handful of fresh thyme
2 tsp green peppercorns, coarsely crushed
salt and freshly ground black pepper, to your taste
1 tbsp plain flour
1 large onion, thickly sliced
500g shallots, peeled but left whole
Gravy
2 tbsp plain flour
500ml beer
300ml beef stock
Pinch of dark brown sugar
Few drops of Worcester sauce
Preheat the oven to 230°C, gas mark 8. Wash and dry the beef. Beat the butter with 2 tsp of the chopped thyme, the peppercorns and seasoning. Spread this on all sides of the beef and sprinkle it with the flour. Cover and chill for 2-3 hours.
Place the onion in a layer in the centre of a roasting tin and add a few sprigs of the thyme. Place the beef on top. Roast, uncovered, for 20 minutes, then lower the heat to 190°C, gas mark 5. Cover the joint with foil and roast for 15 minutes per 500g, plus an extra 15-25 minutes if you prefer your beef medium to well done.
Roast the shallots, sprinkled with a little extra thyme, alongside the beef for the last 35-45 minutes of cooking. Remove the beef from the oven, transfer to a serving dish and tent with foil to keep warm for 20-30 minutes while you make the gravy.
For the gravy, place the roasting tin on the hob and spoon out any excess fat, leaving 3-4 tbsp in the tin. Stir in the flour, followed by the beer and beef stock. Simmer, stirring all the time, until thick and dark. Strain the liquid into a clean pan, and simmer gently for 10-15 minutes. Season, add the brown sugar and Worcestershire sauce, and stir in the juices from the carving tray.
Accompaniments
Serve with roast potatoes. Also try parsnips mashed with lots of butter, a little cream and some nutmeg. Braised traditional white celery would be good, as would some crisply cooked green cabbage. For something different try chunks of roasted autumn squash - roast them in olive oil with large slices of red pepper, thyme sprigs and a little dried red chilli flakes. Butternut, crown prince and onion squash are also good for roasting.
The outer parts of the rib joint will be well done, with a peppery crust, while nearer the bone it will be pink for people who like their beef rare
(This recipe came from a magazine produced by one of my local supermarket – about 3 years ago, so I’m unable to cite source!)
Cooking time: 2 hours, plus 20 minutes resting time
3-3.5kg Aberdeen Angus forerib of beef
50g butter, softened
1 good handful of fresh thyme
2 tsp green peppercorns, coarsely crushed
salt and freshly ground black pepper, to your taste
1 tbsp plain flour
1 large onion, thickly sliced
500g shallots, peeled but left whole
Gravy
2 tbsp plain flour
500ml beer
300ml beef stock
Pinch of dark brown sugar
Few drops of Worcester sauce
Preheat the oven to 230°C, gas mark 8. Wash and dry the beef. Beat the butter with 2 tsp of the chopped thyme, the peppercorns and seasoning. Spread this on all sides of the beef and sprinkle it with the flour. Cover and chill for 2-3 hours.
Place the onion in a layer in the centre of a roasting tin and add a few sprigs of the thyme. Place the beef on top. Roast, uncovered, for 20 minutes, then lower the heat to 190°C, gas mark 5. Cover the joint with foil and roast for 15 minutes per 500g, plus an extra 15-25 minutes if you prefer your beef medium to well done.
Roast the shallots, sprinkled with a little extra thyme, alongside the beef for the last 35-45 minutes of cooking. Remove the beef from the oven, transfer to a serving dish and tent with foil to keep warm for 20-30 minutes while you make the gravy.
For the gravy, place the roasting tin on the hob and spoon out any excess fat, leaving 3-4 tbsp in the tin. Stir in the flour, followed by the beer and beef stock. Simmer, stirring all the time, until thick and dark. Strain the liquid into a clean pan, and simmer gently for 10-15 minutes. Season, add the brown sugar and Worcestershire sauce, and stir in the juices from the carving tray.
Accompaniments
Serve with roast potatoes. Also try parsnips mashed with lots of butter, a little cream and some nutmeg. Braised traditional white celery would be good, as would some crisply cooked green cabbage. For something different try chunks of roasted autumn squash - roast them in olive oil with large slices of red pepper, thyme sprigs and a little dried red chilli flakes. Butternut, crown prince and onion squash are also good for roasting.
