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Boneless Rib of Beef with Thyme Butter,Caramelised Shallots and Madeira Gravy

Boneless Rib of Beef with Thyme Butter,Caramelised Shallots and Madeira Gravy

A celebratory or festive centrepiece with a bonless rib or sirloin joint with roasted shallots and port gravy

Serves: 
10
Time to prepare: 
5 minutes
Cooking time: 
Rare: 20 minutes per 450g/1lb plus 20 minutesMedium: 25 minutes per 450g/1lb plus 25 minutesWell: 30 minutes per 450g/1lb plus 30 minutes

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Beef
Ingredients: 
  • 1.3kg-1.8kg/3-4lb lean boneless rib or sirloin joint
  • 75g/3oz butter, softened
  • 1 large bunch fresh thyme leaves
  • Salt and freshly milled black pepper
  • 20-25 shallots, peeled and left whole
  • 30-60ml/2-4tbsp good, aged, balsamic vinegar
  • 15ml/1tbsp plain flour
  • 300ml/½ pint hot, good beef stock
  • 150ml/¼ pint Madeira or Port
  • *For the Cranberry and Parmesan Stuffing:
  • 175g/6oz fresh white or wholemeal breadcrumbs
  • 45ml/3tbsp dried cranberries or raisins
  • 30ml/2tbsp pinenuts
  • 75g/3oz grated Parmesan cheese
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • 2 large eggs, beaten
  • 50g/2oz butter, melted
  • Salt and freshly milled black pepper
Method: 
  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Prepare the thyme butter: In a small bowl mix together the butter, thyme leaves and seasoning.
  3. Place the joint on a chopping board and spread generously with the thyme butter.
  4. Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any beef juices.
  5. 30 minutes before the end of the cooking time, remove the joint from the tin with the rack, add the shallots to the pan with the balsamic vinegar, and gently shake. Place the joint directly on top of the shallots, and return to the oven.
  6. When the beef is ready remove the joint from the tin with the vegetables and transfer to a warmed plate, cover and set aside to rest.
  7. Prepare the gravy; Spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
  8. Add the remaining stock, Madeira or Port and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving.
  9. Serve with roast potatoes, roasted parsnips, cranberry and parmesan stuffing and the gravy
 

Cranberry & Parmesan Stuffing

  1. Preheat the oven to Gas mark 5, 190°C, 375°F.
  2. Line a 450g/1lb loaf tin with baking parchment or greaseproof paper.
  3. In a small bowl mix together the remaining ingredients.
  4. Lightly spoon the stuffing into the loaf tin and bake for 25-30 minutes.
  5. Cool slightly, then remove the stuffing from tin and slice into portions.
  6. Serve with the boneless rib of beef.