Roast rib of beef and red wine jus
Sundays never tasted so good with this proper joint of roast beef, served alongside a glossy red wine jus.
Red wine jus (1L)
1kg Beef trims
100g Shallot
25g Garlic
5 Thyme
1 Bayleaf
375ml Port wine
375ml Red wine
1L Beef stock
1L Brown chicken stock
Roast the beef in a large pan, you want it to be caramelised all over. Once nicely browned, add the shallots and garlic and colour.
Add the herbs and cook for a minute.
Add the alcohol and reduce by half, follow with the stocks (make sure you buy good quality) reduce by half again.
Strain the sauce through a sieve and reduce the finished sauce to your desired consistency.
Roast beef (1)
1 Rib of beef (2 bone)
Salt + pepper
Season your beef generously. Colour all over in a hot pan all over.
Place on a trivet of carrots or whatever you have knocking around in your fridge.
Cook at 120C for 1h50mins (approx) you’re aiming for a core temp of 46C.
Leave to rest for at least 30minutes before carving.
