Mustard and thyme-crusted rib of beef
- December 2009
- Serves 8
- Takes 20 min to make, 2¼ hours to cook, plus resting
Serve this special herby hunk of beef to feed a crowd on a special occasion.
- Dairy-free recipes
- 28.1g (10.5g saturated)
- 18.5g (7g sugars)
Ask your butcher to remove the chine bone from the rib of beef but to tie it back on. It then acts as a trivet, keeping the beef nice and juicy, but still easy to carve.
The cooking times in this recipe are for medium-rare beef. If your joint weighs more or less than 3.5kg (or you prefer the meat more well done) adjust the cooking time accordingly.
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