Pepper-Crusted Rib of Beef with Mulled Wine Gravy
A Christmas centre-piece rib of beef coated in crushed peppercorns served with mulled wine gravy.
1 hour 25 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 x 2.7kg lean fore rib of beef, French-trimmed, boneless rib of beef, sirloin or topside joint
- 6 medium sized red onions, peeled and quartered
For the pepper crust:
- 2 teaspoons whole allspice berries, crushed
- 2 tablespoons pink peppercorns, optional, lightly crushed
- 2 tablespoons green or black peppercorns, lightly crushed
- 25g unsalted butter
- 25g demerara sugar
- 1 tablespoon English mustard powder
For the mulled wine gravy:
- 1 tablespoon plain flour
- 300ml mulled wine
- 300ml good, hot beef stock
- Preheat the oven to 180-190°C,160-170°C Fan, Gas Mark 4-5.
- To prepare the pepper crust, in a small bowl mix all the ingredients together to form a paste.
- Place the joint on a chopping board, season with the salt and coat on both sides with the pepper crust. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time. Cover the bones with foil if browning too quickly.
- 40 minutes before the end of the cooking time remove the joint from the rack and add the onions. Position the joint on top of the onions and return to the oven.
- Remove the beef from the oven, cover and leave to rest for 15-20 minutes. Meanwhile, make the gravy: Spoon off any excess fat from the roasting tin and discard. Place the roasting 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, mulled wine 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.
- Garnish the beef with fresh bay leaves and serve with seasonal vegetables and the mulled wine gravy.