Thyme-roasted rib of beef with red wine gravy
- November 2005
- Serves 6
- Takes 30 minutes to make and about 1¾ hours to roast, plus resting
A thyme-roasted rib of beef recipe with red wine gravy – perfect fodder for a Sunday roast served with all the trimmings.
You can also find out more about the best cuts for roasting beef.
- 21.6g (7g saturated)
- 3.3g (1.2g sugar)
See Wine Match
Fore rib of beef is a prime cut of beef, and roasting it on the bone adds to the flavour. Ask your butcher to chine it for you, which means to semi-detach the backbone from the ribs, making the joint easier to carve. Bring the joint back up to room temperature before cooking.
What's the perfect wine match?
Our friends at Majestic Wine recommend Definition Rioja. A warm hug of a red, the award-winning wine is loaded with mellow red cherry flavours, cinnamon spice and satin smooth tannins. A heavenly match with this herby roast.
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