Rib of beef with porcini, tarragon and port gravy

Rib of beef with porcini, tarragon and port gravy
  • Serves icon Serves 8
  • Time icon Takes 25 minutes to make, 2 hours 15 minutes to cook

The rich flavours of porcini, tarragon and port do justice to a show-stopping rib of beef, perfect for a roast dinner.

Nutrition: per serving

Calories
581kcals
Fat
17.7g (6.7g saturated)
Protein
91.6g
Carbohydrates
6.7g (3.6g sugars)
Fibre
0.8g
Salt
1g
Calories
581kcals
Fat
17.7g (6.7g saturated)
Protein
91.6g
Carbohydrates
6.7g (3.6g sugars)
Fibre
0.8g
Salt
1g

Ingredients

  • 3-bone rib of British beef (about 3.5kg)
  • Vegetable oil for rubbing
  • 2 red onions, roughly sliced
  • 1.2 litres quality fresh beef stock (we like Heston from Waitrose beef stock)
  • 6 fresh tarragon sprigs
  • 10g dried porcini mushrooms
  • 2 tbsp flour
  • 150ml port, plus extra to finish
  • Splash of red wine vinegar

Method

  1. Preheat the oven to 190°C/fan 170°C/gas 5. Rub the beef all over with oil and season. Put the onions in a big roasting tin, then sit the beef on top. Pour in half the stock, then add 4 tarragon sprigs. Roast for 25 minutes, then turn the heat to 170°C/ fan150°C/gas 3½ and cook for 1 hour 30 minutes for medium rare (add 20 minutes for medium). If using a meat thermometer, it should read 55°C in the middle for medium rare (65°C for medium). Don’t let the tin dry out – keep adding splashes of stock.
  2. Meanwhile, soak the porcini in 300ml boiling water for 30 minutes, then drain, chop and set aside, reserving the soaking juice.
  3. Remove the beef from the oven and put it on a lipped board, very loosely covered with foil.
  4. Strain the juices from the tin, then skim off the fat, reserving 2 tbsp. Heat the fat in a pan, then stir in the flour and cook until it smells biscuity. Add the 150ml port, stirring, and bubble until the alcohol smell has gone. Strain in the roasting juices and porcini juice, stirring to a glossy gravy that just coats the back of a spoon (add the rest of the beef stock if you wish). Stir in the porcini, then add an extra splash of port, the vinegar and the remaining tarragon, chopped. Check the seasoning, then serve with the beef.

delicious. tips

  1. Serve with roast potatoes and Yorkshire puddings.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Christmas salad recipes

Roast beef with fragrant crunchy salad

For a lighter roast which doesn’t compromise on flavour, this roast beef recipe is your...

Save recipe icon Save recipe icon Save recipe

Roast recipes

Roast rib of beef with a golden crust

This stunning rib of beef is roasted in a golden crust of horseradish, mustard, ginger...

Save recipe icon Save recipe icon Save recipe

Christmas turkey recipes

Brined and barbecue-roasted turkey with beetroot purée and tahini gravy

The Christmas turkey to rival all turkeys, try chef Josh Katz’s brined and barbecued-roasted turkey...

Save recipe icon Save recipe icon Save recipe

Cauliflower recipes

Whole baked cauliflower with pearl barley, wild mushrooms and cheese

An impressive cauliflower cheese-inspired recipe made heartier with pearl barley and wild mushrooms. This is...

Subscribe to our magazine

Subscribe to delicious. magazine this month and redeem our HALF PRICE offer!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine