Roast-rib-of-beef

Roast rib of beef with blackberries

A classic roast with a burst of tangy winter gravy

, 24 November 2017

(18 votes)

Roast rib of beef with blackberries

  • Prep: 15 Mins
    Cook: 5 Hours
    Plus rest the meat

  • Serves: 10

  • Price: £6.93 per serving

To calculate cooking time weigh the beef joint. For rare, allow 20 mins for every 450g, plus 20 mins. For medium, 25 mins for every 450g, plus 25 mins. For well done, 30 mins for every 450g, plus 30 mins.

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Nutritional Info
Each 300g serving contains

  • Energy

    1920KJ

    459KCAL

    23%

  • Fat

    17.4g

    med

    25%

  • Saturates

    6.9g

    high

    35%

  • Sugars

    5.4g

    low

    6%

  • Salt

    0.20g

    low

    3%
of your reference intake.
Typical energy values per 100g: 640kJ/153kcal.
Ingredients
  • 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
Method

  • 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.