Denise says:
This is no doubt a special occasion piece of beef guaranteed to please the gourmet carnivores. At Silverman's butcher they only use prime English beef not Irish and all their meat is carefully selected. Their meat has a good colour and for the best quality ask for it to be aged beef.
I have spread horseradish sauce over the meat which gives it a wonderful piquant flavour. Cooked with red wine and beef stock, this rib of beef will just melt in the mouth! The general rule for cooking times, is 20 minutes per 450g/ or pound for rare, add 10 minutes for medium cooked and a further 20 – 30 minutes for well done. For perfect succulent meat, baste the stock and red wine over the meat every 30 minutes. To check if the beef is cooked, insert a skewer into the thickest part and press out some of the juices: the red, pink or clear colour will indicate how much the beef is cooked. Alternatively, use a meat thermometer.
Preparation Time: 15 minutes
Cooking Time: 2 hours
Serves: 8 people
Ingredients:
1.8kg/4 pound rib of beef1 tablespoon olive oil
1 onion – peeled and cut in quarters
150ml red wine
150ml beef stock
2 tablespoons horseradish sauce
For the Gravy
1 tablespoons plain flour
Bunch of fresh thyme
Salt and pepper ~ to taste
Method
1)Pre-heat the oven to 475 F/ 240 C/ Gas mark 9.2)Place the onions on the base of a large oven tray and position the meat on top.
3)Cook for an initial 20 minutes. Remove and spread a layer of horseradish sauce over the top of the meat.
4)Carefully pour in the red wine, beef stock and peppercorns. Cover with foil and return to the oven.
5)Reduce the oven temperature to 350F/ 180C/ Gas mark 4 and cook for approximately 1 ½ hours or according to how well done you like your meat.
6)Baste the juices over the meat every 30 minutes.
7)Once cooked, remove and leave covered for 30 minutes before carving.
8)For the gravy, transfer the oven tray to the hob. Remove any excess fat.
9)Stir in the plain flour and cook for 2 minutes scraping up all the sticky caramelised meat and onion sediment as you go.
10)Pour in a little red wine or hot water until you have the pouring consistency you like. Bring to the boil and simmer for 5 minutes or until thickened. Season to taste.
11)Strain the gravy into a clean pan. Bring to the boil again before serving.
To serve the stylish way: Carve into thin slices and garnish with sprigs of thyme and gravy.