Raymond Blanc’s 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.
Our try our roast rib of beef with a golden crust, which serves 8.
- 15.3g (6.4g saturated)
- 0.5g (0.4g sugars)
For 8 servings
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 3-bone rib of dry-aged, grass-fed British beef, French trimmed (ask your butcher, or trim any excess fat from the bones yourself), fat trimmings reserved
For the red wine sauce
- 30g unsalted butter
- 2 small shallots, finely sliced
- 100g button mushrooms, finely sliced
- 250ml red wine (see tip)
- 350ml good quality fresh chicken stock
- 1 fresh tarragon sprig, leaves finely chopped
- Heat the oven to 170°C/150°C/gas 3½. Put the carrot and onion in a roasting tin with any fat trimmings.
- Season the beef well with salt and pepper, then rub in well. Sit it on top of the veg and cook for 30 minutes. Pour in 600ml water and cook for 1½-2 hours until a digital probe thermometer pushed into the centre of the meat reads 50-55°C (see tip). Remove from the oven to a board and rest for at least 30 minutes and up to 2 hours – the internal temperature will rise as it rests.
- Add another 200ml water to the tin, then scrape up all the caramelised bits and juices from the bottom of the pan using a wooden spoon (if you need to, heat the tin briefly). Put a sieve over a clean pan, line the sieve with a clean J-cloth, then tip in the contents of the roasting tin, including the vegetables. Press down to extract as much goodness as you can, then discard the contents of the sieve. Boil and reduce the volume by half.
- For the sauce, heat the 30g butter and shallots in a wide saucepan over a medium heat, then fry for 2-3 minutes, stirring. Add the mushrooms and fry for a further 2 minutes. Pour in the red wine and boil to reduce by half.
- Add the chicken stock, the reduced liquid from the roasting tin and any juices from the resting beef, then reduce by half again. Skim off any excess fat, taste, then season. Add the tarragon and simmer briefly until you’re ready to serve.
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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