Roast Rib of Beef
-
Recipe serves 6
-
Preparation Time
20 min
- Cooking Time
45 min
Ingredients
- 1.5kg rib of beef
- 2 Knorr Beef Stock Cubes
- 1tbsp olive oil, with a little to spare
- 5 small leeks
- 6 parsnips, peeled and halved
- 6 carrots, peeled and halved
- 4 shallots, peeled and halved
- A small head of celery
- Fresh sage leaves
Method
- Pre-heat your oven to 210°C, Gas Mark 7.
- Make a paste with 1 Knorr Beef Stock Cube and the oil. Rub this into the beef.
- Heat a thick-based frying pan on the hob and add the beef, fat side down. Once the fat has rendered and turned golden brown, turn the beef to sear all sides.
- Remove the beef from the pan and place in a roasting tin, returning the pan (with the beef fat) to the heat.
- Add the leeks to the frying pan and cook until golden, adding to the roasting pan alongside the beef joint. Repeat this for the parsnips and carrots. Add the shallots to the roasting pan. Place the celery and sage on top of the beef.
- Drizzle the fat from the frying pan over the joint and vegetables, and place the roasting tin on the hob for a few minutes to heat the pan.
- Transfer to oven and cook for 45 minutes (depending on your oven), turning halfway until your meat thermometer reads 46°C when inserted into the centre of the joint. This will be rare so please refer to the table for longer cooking times.
- Remove the joint and vegetables from the roasting tin and place on a board or large plate to rest.
- Place the roasting tin on the hob and crumble 1 Knorr Beef Stock Cube into the tin, adding a little water to deglaze. Mix thoroughly and transfer to a saucepan. Bring this to the boil and add a couple of drops of olive oil to thicken, and add texture to the gravy. Reduce the sauce to thicken and pour over the beef joint and vegetables.
