|2 tbsp tbsp||Dijon mustard Dijon mustard|
|2 kg kg||beef rib beef rib|
|80 g g|| breadcrumbs
(fresh and finely ground)
|60 g g|| Parmesan
|400 g g|| shallots
(peeled and halved)
(peeled and sliced diagonally 3cm wide)
|3 - 4||fresh thyme fresh thyme|
|100 g g||redcurrant jelly redcurrant jelly|
|300 ml ml||Port Port|
|700 ml ml||beef stock beef stock|
|black pepper black pepper|
Beef rib with cheesy mustard crust
Not tempted by turkey? This beef rib recipe will feel and equally special option for your Christmas meal. Topped with a cheesy mustard crust and served with a rich Port gravy, it’s delicious paired with crispy roast potatoes, steamed broccoli, and braised red cabbage.
- Preheat the oven to 200ºC/180ºC fan/gas mark 6.
- Rub the mustard evenly all over the beef, then mix together the breadcrumbs, Parmesan and seasoning and brush over the top of the mustard. Nestle the beef into a large deep roasting tray with the shallots, carrots and herbs.
- Combine the redcurrant jelly, port and stock in a measuring jug and mix until dissolved. Carefully pour the sauce around the beef, taking care not to get the breadcrumb coating.
- Roast the beef in the oven for 20 minutes, then turn the temperature down to 160ºC/140ºCfan/gas mark 3. Cook for a further 80 minutes (or 18 minutes per 450g) for rare, 95 minutes for medium (22 minutes per 450g) or 130 minutes for well-done (30 min per 450g).
- For the perfect beef, use a thermometer to check the temperature - the centre should be 50ºC for rare, 58ºC for medium or 67ºC for well-done.
- Once cooked, remove the beef from the tray and place on a large board with a lip to collect the juices. Cover loosely in foil and leave to rest for 30-45 minutes.
- Meanwhile, strain the liquid from the pan into a saucepan and place over a very low heat, adding any extra beef juices from the board. Transfer the vegetables into a serving dish and keep warm. Slice the beef, garnish with parsley and serve with the vegetables and gravy.