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Easy roast beef
Published: December 19, 2014 at 2:32 PM
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Serves 6
Easy
Total time: 1 hr
+ meat’s cooking time (approximately 1 hour)
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A classic roast beef with a fruity redcurrant and red wine gravy to serve the whole family. Enjoy with roast potatoes for an impressive Sunday lunch
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Make this roast beef with red wine for Sunday lunch, then serve it with our classic Yorkshire puddings and other roast dinner recipes.
Ingredients
Nutrition
-
2-rib forerib of beef
chine bone removed
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olive oil
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8 shallots
halved and peeled
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a few sprigs thyme
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1 tbsp flour
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350ml red wine
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300ml beef stock
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2 tsp redcurrant jelly
Nutrition: per serving
- kcal547
- fat25.8g
- carbs3g
- fibre0.2g
- protein71g
- salt0.44g
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Method
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step 1
Heat the oven to 220C/fan 200C/gas 7. Season the beef thoroughly. Heat a heavy roasting tin on the hob and add a little oil. Sear the beef all over until you have a good colour. Add the shallots and thyme to the roasting tin then roast for 30 minutes. Turn down the oven to 160C/fan 140C/gas 3. Keep cooking the beef for 15 minutes per 450g for medium-rare. Take out of the tin and rest for at least 40 minutes under foil.
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step 2
Put the roasting tin on the hob, sprinkle in the flour and stir everything well. Add the wine, beef stock and redcurrant jelly and simmer till reduced by half. Strain into a jug to serve.
Check out our expert guide to create the perfect roast dinner here, complete with centrepieces, side dishes and all the trimmings. Plus, some easy desserts to serve after your roast.
Hasselback Potatoes Recipe With Duck Fat
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