Succulent beef paired with rich gravy. A true British classic.
- 11/2kg (3½lbs) rib of beef
- 1 tsp each of flour and dry mustard
- 1 Knorr Beef Gravy Pot
- 1 tbsp olive oil plus a little more
- 6 parsnips, peeled and halved
- 6 carrots, peeled and cut into large chunks
- 4 shallots, peeled and halved
- Fresh herbs like sage and thyme
Pre-heat the oven to 210°C, 190°C fan oven, Gas Mark 7.
Dust the beef with the flour and mustard.
Heat a thick based frying pan on the hob and add the beef, fat side down. Once the fat has rendered and turned golden brown, turn the beef to sear all sides.
Remove the beef from the pan and place in a roasting tin with the vegetables. Drizzle the fat from the frying pan over the joint and vegetables and place the roasting tin on the hob for a few minutes to heat the pan.
Transfer to oven and cook for 15 minutes, then reduce to 190°C, 170°C fan oven, Gas Mark 5 for 15 minutes per lb for rare beef. Baste with the meat juices during cooking.
Remove the joint and vegetables from the roasting tin and place on a board or large plate to rest.
Spoon off most of the fat from the roasting tin, then add one gravy pot with 280ml warm water. Stir continuously with a whisk and bring to the boil.
Boil for 1 minute until thickened and serve with the beef, roast potatoes, seasonal vegetables and Yorkshire puddings.
Recipe courtesy of Knorr