Boneless Rib of Beef with Thyme Butter,Caramelised Shallots and Madeira Gravy
A celebratory or festive centrepiece with a boneless rib or sirloin joint with roasted shallots and port gravy.
1 hour 30 minutes
To Cook Rare: 20 minutes per 450g plus 20 minutes
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1.3kg-1.8kg lean boneless rib or sirloin joint
- 75g butter, softened
- 1 large bunch fresh thyme leaves
- 20-25 shallots, peeled and left whole
- 2-4 tablespoons good, aged, balsamic vinegar
- 1 tablespoon plain flour
- 300ml hot, good beef stock
- 150ml Madeira or Port
- For the Cranberry and Parmesan Stuffing
175g fresh white or wholemeal breadcrumbs
- 3 tablespoons dried cranberries or raisins
- 2 tablespoons pinenuts
- 75g grated Parmesan cheese
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 large eggs, beaten
- 50g butter, melted
- Preheat the oven to 180-190°C, 160-170°C, Fan, Gas Mark 4-5.
- Prepare the thyme butter: In a small bowl mix together the butter, thyme leaves and seasoning.
- Place the joint on a chopping board and spread generously with the thyme butter.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with roast potatoes, roasted parsnips, cranberry and Parmesan stuffing and the gravy.
Cranberry & Parmesan Stuffing
- Preheat the oven to 190°C, 170°C, Fan, Gas Mark 5.
- Line a 450g loaf tin with baking parchment or greaseproof paper.
- In a small bowl mix together the remaining ingredients.
- Lightly spoon the stuffing into the loaf tin and bake for 25-30 minutes.
- Cool slightly, then remove the stuffing from tin and slice into portions.
- Serve with the boneless rib of beef.