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Ingredients

2 tbsp tbsp Dijon mustard Dijon mustard
2 kg kg beef rib beef rib
80 g g breadcrumbs breadcrumbs
(fresh and finely ground)
60 g g Parmesan Parmesan
(grated)
400 g g shallots shallot
(peeled and halved)
4 carrots carrot
(peeled and sliced diagonally 3cm wide)
3 - 4 fresh thyme fresh thyme
4 rosemary rosemary
100 g g redcurrant jelly redcurrant jelly
300 ml ml Port Port
700 ml ml beef stock beef stock
parsley parsley
(to garnish)
salt salt
black pepper black pepper

Rich and cheesy mustard topped beef

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2:40 h
(32)

Method

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.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6.
  2. Rub the mustard for punch evenly all over the beef, then mix together the breadcrumbs, Parmesan for richness 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 – the thyme will add a delicious earthiness.
  3. For sweetness, 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.