Roast Rib of Beef with Coriander Seeds and Thyme
A truly celebratory feast of beef, coated with a spiced butter and served with seasonal vegetables and a parsnip and potato gratin.
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
- 2.7kg lean rib of beef, sirloin or topside joint
- 50g butter, softened
- 2 tablespoons fresh thyme leaves
- 4 teaspoons coriander seeds, crushed
- 300g shallots, peeled and left whole
- 2 large garlic bulbs, cut in half horizontally
For the gravy:
- 500ml good, hot beef stock
- 1 tablespoon gravy granules
- Pinch dark brown sugar
- Dash Worcestershire sauce
- Preheat the oven to 180-190°C, 160-1970°C Fan, Gas Mark 4-5.
- 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 3-4 tablespoons 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.