Classic French

Rib of beef with red wine sauce

Name: Rib of beef with red wine sauce
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6
Cuisine: French
Ingredients: 1 (3kg) 3-bone rib of Aberdeen Angus beef; 1 Carrot, roughly chopped; 1 Onion, peeled and roughly chopped; A pinch Salt and freshly-ground black pepper; 800ml Water; 2 tbsp Butter, unsalted; 2 Small shallots, finely-sliced; 100g Button mushrooms, finely-sliced; 250ml Red wine; 350ml Brown chicken stock; 1 Tarragon leaf

Prep 10 minsCook 150 minsServes 6

Make sure you remove the beef from the fridge at least an hour before cooking.

Ingredients

For the beef:

1 (3kg)3-bone rib of Aberdeen Angus beef
1Carrot, roughly chopped
1Onion, peeled and roughly chopped
A pinchSalt and freshly-ground black pepper
800mlWater

For the red wine sauce:

2 tbspButter, unsalted
2Small shallots, finely-sliced
100gButton mushrooms, finely-sliced
250mlRed wine
350mlBrown chicken stock
1Tarragon leaf

Method

1
For the beef: Preheat the oven to 170°C. Scatter the chopped carrot and onion over the bottom of the roasting tray with any beef trimmings.
Season the beef with salt and pepper. Rub this in well.
Place the beef on top of the vegetables and cook in the preheated oven for 30 minutes. Pour in 600ml of the water and continue to cook for 1.
5 hours.
2
Remove from the oven, leave to stand for at least 30 minutes and up to 2 hours.
Add the remaining water and scrape off the caramelised juices from the bottom of the pan and pass through a fine sieve into a saucepan, and reduce by half.
Reserve for the red wine jus.
3
For the sauce: On a medium heat, soften the shallots in the butter for 2-3 minutes, add the mushrooms and soften for a further 2 minutes.
Pour in the red wine and reduce by half.
Add the stock, reserved pan juices and continue to reduce by half.
Taste, correct the seasoning if required and infuse the tarragon for five minutes.
4
To serve: Carve the beef on the table in front of your guests and serve with the red wine sauce and some warm celeriac purée.

Chef's Tips

“
Choose a rich full-bodied wine but don’t spend more than £4-£5.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!