Roast rib of beef with blackberries
Prep: 15 Mins
Cook: 5 Hours
Plus rest the meat
- 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
Take the joint out of the fridge 2 hrs before cooking.
Preheat the oven to 180C/ 160C Fan/Gas 4. Season the joint on all sides.
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.
Remove the joint from the tin and set on a warm plate. Cover loosely with foil and leave to rest for 15 mins.
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.
In a separate frying pan, pan-fry the halved shallots for garnish, if using.
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.