Roast Rib of Beef with Blackberries

Roast Rib of Beef with Blackberries

Serves 4
Preparation Time
Moderate

Ingredients

Ingredients

Rib of Beef
2tbsp sunflower oil
25g butter
1 shallot, finely chopped
1tsp chopped thyme
100ml red wine
Extra shallots, halved, to garnish
225g field fare frozen blackberries (defrosted)
200ml beef stock
2tbsp blackberry jelly or jam

IngredientsRib of Beef2tbsp sunflower oil25g butter1 shallot, finely chopped1tsp chopped thyme100ml red wineExtra shallots, halved, to garnish225g field fare frozen blackberries (defrosted)200ml beef stock2tbsp blackberry jelly or jam

Instructions

Take the joint out of the fridge 2 hrs before cooking.
Preheat the oven to 180°C/350°F/Gas 4.
Season the joint on all sides.

Put the oil in a heavy roasting tin and heat on the hob. Add the beef and sear on all sides. Roast for the calculated cooking time (see above), basting occasionally. Remove the joint from the tin and set on a warm plate. Cover loosely with foil and leave to rest for 15 minutes.

Meanwhile, skim off the fat from the juices in the tin. Add the butter, chopped shallot and thyme to the tin and cook on the hob for 2-3 minutes, stirring, until softened. Add the wine and scrape up any bits from the bottom of the tin. Simmer until reduced by half. In a separate frying pan, pan-fry the halved shallots for garnish, if using.

Add the blackberries, stock and jelly to the roasting tin. Cook for 3-4 minutes until the sauce has thickened and coats the back of a spoon, and the berries are starting to burst. Pour into a jug and serve with the beef.

To calculate cooking time weigh the beef joint.
For rare, allow 20mins for every 450g, plus 20mins.
For medium, 25mins for every 450g, plus 25mins
For well done, 30mins for every 450g, plus 30mins.

Many thanks to www.asdagoodliving.co.uk for this recipe 

j
Share Recipe
i
Print Recipe
To receive our Summer recipe collection, simply enter your email address below and tick the box to say you are happy to sign up to our bi monthly newsletter.
Sign up to our newsletter

This site, like many others, uses cookies to function and to help us understand how to make your journey better. To find out more about our use of cookies and how we use data, please click here to read our privacy policy.