Roast rib of beef with Grandpa’s red wine gravy by Lucy Sally Sommer
FOR THE BEEF
Rib of beef : approx. 3kg
Garlic: 6 cloves, skins removed and halved
Flour : 2-3 tbsp
Flaky sea salt: 2 tsp
Black pepper: 1 tsp
Rosemary: 3 stalks
Olive oil: 2 tbsp
Shallots: 4 shallots, skins removed and halved
Onions: 3, skins removed and quartered
FOR THE GRAVY
Beef juices: from the roasting pan (skim excess fat if very fatty)
Plain flour: 2 tbsp
Red wine: 250ml
Beef stock: 600-700ml good-quality, hot
Worcestershire sauce : 1 tsp
Ketchup or tomato paste : 1-2 tbsp
Bovril: 1 tsp
Salt and freshly ground black pepper: to taste
Classic roast beef cooked to a deliciously juicy medium-rare, served with a red wine gravy just like Grandpa used to make
Christmas doesn’t need to be perfect to be meaningful. For me, it’s about going back to the same recipes and using the things that carry stories, not trends. A rib of beef just like my grandad made it, gravy with a generous glug of red wine, my nanna’s tablecloth on the table, and a few decorations that have seen better days.
Serves 6
- Remove the beef from the fridge at least 2 hours before roasting so it comes to room temperature.
- Preheat oven to 220°C.
- Pat the beef dry with a paper towel all over.
- Make sure the fat on the top of the rib has been scored.
- Randomly spear the fat all over the beef with a knife and insert half a clove of garlic.
- Rub flour over all sides (minus the underside) of the beef just so it's covered.
- Finely chop one stalk of rosemary (leaves only) and scatter over the top of the beef, followed by salt and pepper.
- Drizzle all over with olive oil.
- Roughly break up the other stalks of rosemary and place in the tray along with the shallots and onions.
- Roast at 220°C for 30 minutes.
- Reduce the oven to 160°C and roast for a further 60 minutes for a perfect medium-rare rib of beef. You may need to remove the shallots and onions during this time to prevent them burning.
- Internal temperature guide: rare = 50-52°C; medium-rare = 55-57°C; medium = 60-63°C.
- Remove and rest for 30 minutes.
- Place the roasting pan over medium heat on the hob and skim off excess fat, leaving about 2 tablespoons in the pan. Scrape up all the browned bits from the bottom.
- Sprinkle in the flour and stir continuously for 1-2 minutes until it smells nutty and the raw flour taste has cooked out.
- Gradually pour in the red wine, whisking well as you go, and let it simmer. Add the hot beef stock a ladle at a time, whisking constantly to keep the gravy smooth, then bring to a gentle simmer.
- Stir in the Worcestershire sauce, ketchup and Bovril, then simmer gently for 10-15 minutes, stirring occasionally, until the gravy is rich and glossy.
- Taste and season with salt and freshly ground black pepper. Adjust the consistency with a little more stock or water if needed, or simmer longer if too thin.
