DescriptionIncredible Cheshire Rib of Beef well hungRecipe Suggestion: Herb & pepper crusted rib of BeefPrep: 10 mins Cook: 2 hours 30 mins plus 30 mins resting Serves: 8Ingredients: 1 tbsp rock salt 2 tbsp cracked black peppercorn 3 garlic clove, crushed small bunch rosemary, finely chopped small bunch parsley, chopped 4 tbsp olive oil 3kg rib of beef on the boneFor the gravy: 2 onion, sliced 250ml red wine 400ml fresh beef stockMethod:Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.
