- 2.7/6lb lean rib of beef, sirloin or topside joint
- 50g/2oz butter, softened
- 30ml/2tbsp fresh thyme leaves
- 20ml/4tsp coriander seeds, crushed
- Salt and freshly milled black pepper
- 300g/10½oz shallots, peeled and left whole
- 2 large garlic bulbs, cut in half horizontally
- *For the gravy:
- 500ml/18floz good, hot beef stock
- 15ml/1tbsp gravy granules
- Pinch dark brown sugar
- Dash Worcestershire sauce
- Preheat the oven to Gas Mark 4-5, 180-190°C, 350-375°F.
- In a small bowl mix the butter with the thyme and coriander seeds. Season.
- Spread the mixture over the joint and roast, uncovered for the preferred calculated cooking time, basting well with the beef juices. Cover any bones with foil if browning too quickly. During the last 35-40 minutes of cooking add the shallots and garlic.
- Remove the beef, shallots and garlic from the pan, cover loosely with foil and allow to rest for 10-15 minutes.
- Meanwhile, prepare the gravy; skim off any excess fat from the roasting tin, leaving about 45-60ml/3-4 tbsp of the rich beefy juices. Add stock and bring to the boil. Strain into a pan, add the gravy granules, reduce the heat and simmer gently for 2-3 minutes, stirring frequently until thickened.
- Season, if required and add the dark brown sugar and Worcestershire sauce, to taste. Serve with the shallots and garlic, seasonal vegetables and a parsnip and potato gratin.