Make it Scotch

Roast Rib of Beef with Roast Potatoes, Spiced Red Cabbage and Yorkshire puddings

  • Prep 1 hour
  • Cook 2-3 hours
  • Serve 10-12

Ingredients

Cooking Method

Cooking instructions for the rib roast:

  • 1
    Preheat the oven to 210°C.
  • 2
    Place the joint of beef in a suitably large roasting tin.
  • 3
    Roughly separate the leaves from the thyme stalks, it doesn’t matter if there are small sprigs too, and sprinkle this and the seasoning all over the meat and rub it well into the joint.
  • 4
    Roast in the oven for about half an hour then reduce the oven temperature to 170°c and reset the timer for a further hour and a half, basting the meat with its own fat and juices from time to time. (When you check the meat, carefully spoon some of the liquid fat out of the tin to a small bowl to use in roasting the potatoes).
  • 5
    If the meat is browning too fast, place a double thickness of baking parchment or foil loosely over the fat layer and continue.
  • 6
    After a total cooking time of one and three-quarter hours, put the meat tin on a lower oven shelf to allow space at the top if you are roasting the potatoes
  • 7
    Spoon some of the roasting juices over the potatoes with an extra scrunch of salt, and roast for about 45 minutes, turning now and again to ensure crunchiness all around and once the meat tray is taken out, turn up the heat to crisp the roasties.
  • 8
    Once the meat is done remove it to a warm serving platter and cover lightly with foil and insulate with tea towels to keep it as warm as possible, allow the meat to rest while you cook the Yorkshire puds, reheat the spiced cabbage and cook a green vegetable of your choice.
  • 9
    To make the gravy, spoon most of the fat from the pan to a heat-proof bowl and spoon off a bit more fat. Place the pan over low heat and pour in the wine, stir well to deglaze the tin, scraping up all the lovely sticky bits from the meat, that will provide all the flavour of the gravy. Add the stock, stir well and bring to the boil, whisk in the mustard, and keep stirring over medium heat while the sauce gradually reduces and thickens, then transfer to a warm jug and keep warm.
  • 10
    Transfer the vegetables to warmed serving dishes and the Yorkshires puddings (recipe link at the bottom of the page) to a platter and keep all warm while you carve the meat.
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