Pepper-crusted rib of beef
Preparation time: 5 minutes
Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
1 x 2.7kg (6lb) lean fore rib of beef, French-trimmed, boneless rib of beef, sirloin or topside joint
For the pepper crust:
10ml (2tsp) whole allspice berries, crushed
30ml (2tbsp) pink peppercorns, optional, lightly crushed
30ml (2tbsp) green or black peppercorns, lightly crushed
25g (1oz) unsalted butter
25g (1oz) Demerara sugar
15ml (1tbsp) English mustard powder
6 medium sized red onions, peeled and quartered
For the mulled wine gravy:
15ml (1tbsp) plain flour
300ml (½pint) mulled wine
300ml (½pint) good, hot beef stock
1. Preheat the oven to Gas mark 180-190°C/R4-5
2. To prepare the pepper crust, in a small bowl mix all the ingredients together to form a paste.
3. Place the joint on a chopping board, season with the salt and coat on both sides with the pepper crust. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time. Cover the bones with foil if browning too quickly.
4. 40 minutes before the end of the cooking time remove the joint from the rack and add the onions. Position the joint on top of the onions and return to the oven.
5. Remove the beef from the oven, cover and leave to rest for 15-20 minutes. Meanwhile, make the gravy – spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.