Impress your guests with this succulent herb and pepper-crusted rib of beef, a true showstopper for any special occasion. Each bite is packed with flavour, making it irresistibly delicious!
cracked
finely chopped
on the bone
crushed
chopped
sliced
fresh
Preheat your oven to 220C (200C fan/Gas Mark 7).
In a small bowl, combine the rock salt, cracked black peppercorns, crushed garlic, finely chopped rosemary, chopped parsley, and olive oil. Mix well to form a paste.
Generously rub the herb and pepper mixture all over the rib of beef. Place the beef in a roasting tin.
Place the roasting tin with the beef into the preheated oven and cook for 30 minutes. After 30 minutes, reduce the oven temperature to 160C (140C fan/Gas Mark 3) and continue to cook for a further 1 hour and 20 minutes.
Once cooked, remove the beef from the oven and transfer it to a carving board. Cover loosely with tin foil and let it rest for 30 minutes before carving. This resting period is crucial for a tender and juicy roast.
While the beef is resting, prepare the gravy. Carefully pour off all but 2 tablespoons of fat from the roasting tin, reserving any meat juices. Place the roasting tin over a medium heat on the hob.
Add the sliced onions to the roasting tin and fry for about 10 minutes, until softened and lightly caramelised.
Pour in the red wine, beef stock, and the reserved meat juices. Bring the mixture to a simmer and continue to cook for a further 10 minutes, stirring occasionally, until the sauce has reduced and thickened. Season the gravy well with salt and black pepper to taste. Serve the hot gravy alongside the carved roast beef.
For an even more intense flavour, prepare the herb crust and rub it onto the beef the night before, allowing it to marinate in the refrigerator overnight. Remember to bring the beef to room temperature for at least an hour before roasting.
To achieve a perfect medium-rare, use a meat thermometer. Insert it into the thickest part of the beef, avoiding the bone. The internal temperature should read around 55-57°C (130-135°F) before resting.
Leftover roast beef can be thinly sliced and used in sandwiches, wraps, or even a stir-fry the next day. Store any leftovers in an airtight container in the refrigerator for up to 3 days.