Roast rib of beef and red wine jus

Sundays never tasted so good with this proper joint of roast beef, served alongside a glossy red wine jus.

Red wine jus (1L)

1kg Beef trims
100g Shallot
25g Garlic
5 Thyme
1 Bayleaf
375ml Port wine
375ml Red wine ​​​
1L Beef stock
1L Brown chicken stock

  1. Roast the beef in a large pan, you want it to be caramelised all over. Once nicely browned, add the shallots and garlic and colour.

  2. Add the herbs and cook for a minute.

  3. Add the alcohol and reduce by half, follow with the stocks (make sure you buy good quality) reduce by half again.

  4. Strain the sauce through a sieve and reduce the finished sauce to your desired consistency.

Roast beef (1)

1 Rib of beef (2 bone)
Salt + pepper

  1. Season your beef generously. Colour all over in a hot pan all over.

  2. Place on a trivet of carrots or whatever you have knocking around in your fridge.

  3. Cook at 120C for 1h50mins (approx) you’re aiming for a core temp of 46C.

  4. Leave to rest for at least 30minutes before carving.

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