Roast Rib of Beef
3kg rib of Scotch Beef on the bone
2 tbsp olive oil
1 kg shallots peeled and halved lengthwise
3 heads garlic, cut in half widthwise
Juice of 2 oranges
3 tbsp wholegrain mustard
3 tbsp light muscovado sugar
Leaves from 6 sprigs of thyme
2 tsp coarse flakes of salt e.g. Maldon salt
Freshly ground black pepper
Finely grated zest of 1/2 orange
- Pre-heat the oven to 220 C. Weigh the joint and calculate the cooking time 15 mins per 500g plus 30 mins for rare beef; 20 mins per 500g plus 30 mins for medium; 25mins plus 30 for well done.
- In a large roasting tin, toss the shallots and garlic with the oil and roast for 15 mins.
- Pour the orange juice over the shallots.
- Meanwhile, with a very sharp knife score a criss-cross pattern deeply into the fat of the beef, but not through to the flesh.
- Mix together the mustard, sugar, thyme, salt, pepper and orange zest and rub this mixture all over the beef but particularly between the cuts.
- Set the beef on top of the shallots and return to the oven. After 15 minutes, reduce the oven temperature to 190 C.
- Check every now and again that the beef is not browning too quickly and that the shallots and garlic are slightly moist, add 100ml of water if necessary, and cover the beef loosely with a double sheet of greaseproof paper.
- Once cooked allow the meat to rest covered with foil for 15 minutes, in a warm place, before carving thinly.
Serve with the soft shallots and vegetables of your choice.