Herb & pepper crusted rib of beef recipe | Good Food

Herb & pepper crusted rib of beef

1 tbsp rock salt
2 tbsp cracked black peppercorn
3 garlic cloves
crushed
small bunch rosemary
finely chopped
small bunch parsley
chopped
4 tbsp olive oil
3kg rib of beef
on the bone

For the gravy

2 onions
sliced
250ml red wine
400ml fresh beef stock

Method

step 1
Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
step 2
While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.