With a sizzling start in a hot oven and a sumptuous finish, this roast rib of beef with red wine gravy promises to elevate your dining experience.
Roast rib of beef with red wine gravy
Ingredients
- 2-bone rib of beef, around 3kg
- 2 red onions, halved
- 300ml full-bodied red wine
- 500ml good-quality beef stock
- 1tsp corn flour, mixed with 1tsp water
Instructions
Heat the oven to 220 C, 200 C fan, 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 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 corn flour if necessary.
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ALSO SEE: Roasted pork shoulder with hazelnut sauce
Recipe and feature image: Woman&Home
