Rib of beef with red wine sauce
- March 2015
- Serves 6-8
- Hands-on time 30 min, oven time 2½ hours, plus resting
Raymond Blanc’s roast dinner centrepiece of rib of beef is served with a red wine sauce and is great served with Yorkshire puddings and gratin dauphinois.
- 15.3g (6.4g saturated)
- 0.5g (0.4g sugars)
For 8 servings
To get perfect results when roasting meat, we recommend using a digital probe thermometer. Take the beef out of the oven when it reaches 50°C when probed in the thickest part for medium-rare and 55°C for medium.
The red wine sauce can be made the night before. Cover and chill overnight, then reheat to serve.
Raymond’s tip: choose a rich full-bodied wine for the sauce but don’t spend more than £5. A pinch of sugar may be required, depending on the wine.
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