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Boneless rib of beef with garlic and thyme and red wine gravy

Ingredients

  •  1 kg piece boneless rib
  • 25g butter, softened
  • 2 cloves of garlic, peeled and crushed
  • 2 tbsp fresh thyme leaves
  • Salt and freshly ground black pepper
  • 100ml red wine
  • 2 tbsp plain flour
  • 400ml beef stock made from 1 cube
  • 2 tbsp redcurrant jelly

Method

  1. Preheat the oven to 350F/180C/Gas 4. Lift the meat onto a roasting rack sitting over a roasting tin. Mix together the butter with the garlic, thyme and seasoning and spread evenly over the beef. Roast for 1 hour 40 minutes until the beef is cooked through. Lift the meat onto a serving plate and cover loosely with foil – allow to rest whilst preparing the gravy.
  2. Skim off excess fat from the roasting tin and pour the beef juices into a small pan, sprinkle the flour over and whisk well. Cook over a low heat for 2 minutes then stir in the red wine and stock, bring to the boil stirring constantly then simmer for 10 minutes. Add the redcurrant  jelly and cook stirring until jelly dissolves into the gravy.
  3. Carve the beef and serve with a selection of freshly cooed vegetables and a generous drizzle of red wine gravy

Goes well with...

Barbera d'Asti Superiore

Barbera d'Asti Superiore

"A classically Italian wine, rich & deep with a background of wild berries, vanilla & a long moreish finish"

Perfect with..."Great on its own or good with roast meats & potatoes"

Grape:
Barbera
Country:
Italy
Price:
£5 - £7
Region:
Piemonte
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4 Serves 4 people
20 Preparation time of 20 mins
100 Cooktime for 100 mins
265
Calories
13%
3.2g
Sugar
3.5%
8.1g
Fat
11.6%
4.1g
Saturate
20.5%
0.8g
Salt
13%
of your Guideline Daily Amount (GDA)

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