What could be better than a traditional roast beef rib with stout gravy for extra rich flavours. This recipe will work well for a topside joint as well.  We regularly prepare french trimmed joints just as when you visit the shop. You can see more about our beef suppliers here >>

Ingredients For A Beef Rib With Stout Gravy

1 x 1.8kg/4lb lean rib of beef, French-trimmed and chined, boneless rib, or topside joint from Morley Butchers
Salt and freshly milled black pepper
Large bunch fresh thyme leaves
15-30ml/1-2tbsp olive oil
15ml/1tbsp plain flour
1 large onion
1 stick of celery
1 large carrot
300ml/½pint stout
150ml/¼pint good, hot Atkins  and Potts beef stock from morley Butchers

Cooking Method  for Beef Rib With Stout Gravy

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

Place the joint on a chopping board, lightly score the top covering and make several slits over the joint. Rub the olive oil all over the joint. Season well with ground pepper and plenty of salt. Stuff the fresh thyme leaves into the slits.

Roughly chop the onions, carrot and celery scatter evenly in the bottom of a large roasting tin cover with a little water the resulting liquor will be a great addition to the gravy making. Place the joint on a metal rack in the tin and open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices.

When the beef is cooked transfer to a warm platter, loosely cover with foil and leave to rest for 20 minutes. Retain the contents of the roasting tin for the gravy.

Meanwhile, prepare the gravy, spoon off any excess oil and remove the vegetables from the tin, leaving the rich, beefy juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or wooden spoon, gradually add the stout and stock. Stir again, scraping the base of the pan to release any sediment.

Add any meat juices from the resting platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.

Serve the beef with classic roast potatoes, Yorkshire puddings, seasonal vegetables and the stout gravy.

Cooking Times For Beef Rib

  • To Cook Rare: 20 minutes per 450g/1lb plus 20 minutes
  • To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
  • To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes

This beef rib recipe and image comes from Simply Beef & Lamb pay them a visit for more meaty recipes