Roast Beef with Red Wine Gravy

A mouth watering dish, that’s easy and quick to prepare. Having guests over, this meal would work perfectly, over the festive season or just any occasion.



  • forerib of beef 2-rib, French-trimmed, chine bone removed
  • olive oil
  • 8 shallots , halved and peeled
  • a few sprigs of thyme
  • 1 tbsp flour
  • 350ml Alto Cabernet Sauvignon
  • 300ml beef stock
  • 2 tsp redcurrant jelly



  1. Heat the oven to 220C/fan 200C/gas 7. Season the beef thoroughly. Heat a heavy roasting tin on the hob and add a little oil. Sear the beef all over until you have a good colour. Add the shallots and thyme to the roasting tin then roast for 30 minutes. turn down the oven to 160C/fan 140C/gas 3. Keep cooking the beef for 15 minutes per 450g for medium-rare. Take out of the tin and rest for at least 40 minutes under foil.
  2. Put the roasting tin on the hob, sprinkle in the flour and stir everything well. Add the wine, beef stock and redcurrant jelly and simmer till reduced by half. Strain into a jug to serve.



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