Roast Rib of Beef with Stout Gravy
Traditional roast rib or topside joint with a rich stout gravy.
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 chined or boneless rib, or topside joint
- Large bunch fresh thyme leaves
- 1-2 tablespoons olive oil
- 1 tablespoon plain flour
- 300ml stout
- 150mlgood, hot beef stock
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- Place the joint on a chopping board, score the skin and make several slits over the joint. Season. Stuff the fresh thyme leaves into the slits and rub the olive oil over the joint.
- 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.
- When the beef is cooked transfer to a warm platter, loosely cover with foil and leave to rest for 5-10 minutes. Retain the contents of the roasting tin for the gravy.
- 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 wooden spoon, gradually add the stout and stock. Stir again, scraping the base of the pan to release any sediment.
- 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.
- Serve the beef with roast potatoes, Yorkshire puddings, seasonal vegetables and the stout gravy.