Roast Rib of Beef with Caramelised Shallots Roast Rib of Beef with Caramelised Shallots

Roast Rib of Beef with Caramelised Shallots

A festive beef rib joint, roasted with caramelised shallots.

prep time
25 mins

cook time
1 hour 30 minutes

6 people

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 1.8kg lean rib of beef, French-trimmed and chinned, boneless rib, or topside joint
  • 1-2 tablespoons olive oil
  • Grated zest of 2 lemons or limes
  • 4 large sprigs fresh thyme leaves
  • 24 shallots, peeled and left whole
  • 300ml full bodied red wine, Port or sweet sherry
  • 150ml good, hot beef stock, homemade if preferred
  • 1 tablespoon plain flour
  • 150ml good, hot beef stock, homemade if preferred
  • For the Cheesy Yorkshire Puddings:

  • 175g strong white plain flour
  • Pinch salt
  • 2 large eggs, beaten
  • 1 teaspoon fresh thyme leaves
  • 300-400ml milk
  • 50g mature Cheddar cheese, or similar
  • 2 tablespoons sunflower oil or beef dripping


  1. Preheat the oven to 180-190°C , 160-170°C Fan, Gas Mark 4-5.
  2. In a small bowl mix together the olive oil, lemon or lime zest and thyme leaves.
  3. Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and season the joint. Sear the surface of the joint with the citrus mix.
  4. Place the joint on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices.
  5. Prepare the Yorkshire puddings: In a large bowl sift the flour and salt together. Make a well in the centre of the bowl and whisk in the eggs, thyme and enough milk to form a smooth, thick batter, about the consistency of double cream. Cover and leave the batter to rest in the refrigerator until required.
  6. 1hour before the end of the cooking time remove the joint from the oven and add the shallots to the tin with the red wine, Port or sherry. Position the joint on top of the shallots and return to the oven.
  7. When the beef is cooked transfer to a platter, loosely cover with foil and keep warm. Retain the contents of the roasting tin for the gravy.
  8. To cook the Yorkshire puddings: increase the oven temperature to 220°C, 200°C, Fan, Gas Mark 7 and add the oil or beef dripping evenly in a 12-hole muffin or Yorkshire pudding tin and preheat in the oven for 5 minutes.
  9. Just before using, re-whisk the batter, adding any extra milk to return to the consistency of double cream and pour into a jug. Remove the hot tin from the oven and pour the batter evenly into each hole, sprinkle over the grated cheese, return to the oven and cook for 20-25 minutes, or until golden brown and crisp.
  10. Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 2 tablespoons of any rich, beefy juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, gradually the stock and stir again, scraping the base of the pan to release any sediment.
  11. Add 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.
  12. Serve the beef with roast potatoes, the shallots, Yorkshire puddings and gravy.