Pepper-crusted rib of beef

Pepper Crusted Rib of Beef with Mulled Wine Gravy

Serves: 8-10
Preparation time: 5 minutes
Cooking time:

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.

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