Ingredients
1.5kg rib of beef
1 tbsp wholegrain mustard
1 tsp Salt
300g Carrots, chopped
300g Celery, sliced
600g Maris Piper potatoes, peeled and halved
few sprigs of fresh thyme
75cl bottle red wine
1.5kg rib of beef
1 tbsp wholegrain mustard
1 tsp Salt
300g Carrots, chopped
300g Celery, sliced
600g Maris Piper potatoes, peeled and halved
few sprigs of fresh thyme
75cl bottle red wine
Method
1. Preheat the oven to 230°C/gas 8.
2. Prepare the beef by brushing it all over with the mustard then sprinkling with salt.
3. Put the carrots, celery, potatoes and thyme into the bottom of a roasting pan and place the beef on top.
4. Place the roasting pan in the oven and cook for 15 minutes before reducing the temperature to 160°C/gas 3 and cook for a further 45 minutes.
5. After 30 minutes, pour the red wine into bottom of pan. Put the roasting pan back in the oven and leave the beef to finish cooking.
6. When ready, remove the beef from the pan and allow to rest for ten minutes before serving. Reserve the pan juices to make Red Wine Gravy .
1. Preheat the oven to 230°C/gas 8.
2. Prepare the beef by brushing it all over with the mustard then sprinkling with salt.
3. Put the carrots, celery, potatoes and thyme into the bottom of a roasting pan and place the beef on top.
4. Place the roasting pan in the oven and cook for 15 minutes before reducing the temperature to 160°C/gas 3 and cook for a further 45 minutes.
5. After 30 minutes, pour the red wine into bottom of pan. Put the roasting pan back in the oven and leave the beef to finish cooking.
6. When ready, remove the beef from the pan and allow to rest for ten minutes before serving. Reserve the pan juices to make Red Wine Gravy .
