Boneless Rib of Beef with Thyme Butter, Caramelised Shallots and Madeira Gravy
When the occasion calls for something special, this boneless rib of beef delivers in style. Roasted to perfection with a flavourful thyme butter, accompanied by caramelised shallots and a luxurious Madeira gravy, it's an elegant centrepiece worthy of any celebration. Serve with all the traditional trimmings for a roast that's every bit as impressive as it is delicious.
Ingredients
- 1.3kg-1.8k lean boneless rib or sirloin joint
- 75g butter, softened
- 1 large bunch fresh thyme leaves
- 20-25 shallots, peeled and left whole
- 2-4 tablespoons good aged balsamic vinegar
- 1 tablespoon plain flour
- 300ml hot, good beef stock
- 150ml Madeira or Port
For the cranberry and parmesan stuffing:
- 175g fresh white or wholemeal breadcrumbs
- 3 tablespoons dried cranberries or raisins
- 2 tablespoons pinenuts
- 75g grated Parmesan cheese
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 large eggs, beaten
- 50g butter, melted
Method
- Preheat the oven to 180-190°C,160-170°C, Fan,Gas Mark 4-5.
- Prepare the thyme butter: In a small bowl mix together the butter, thyme leaves and seasoning.
- Place the joint on a chopping board and spread generously with the thyme butter.
- Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any beef juices.
- 30 minutes before the end of the cooking time, remove the joint from the tin with the rack, add the shallots to the pan with the balsamic vinegar, and gently shake. Place the joint directly on top of the shallots, and return to the oven.
- When the beef is ready remove the joint from the tin with the vegetables and transfer to a warmed plate, cover and set aside to rest.
- Prepare the gravy; Spoon off any excess fat from the roasting tin and discard. Place the 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.
- Add the remaining stock, Madeira or Port and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving.
- Serve with roast potatoes, roasted parsnips, cranberry and Parmesan stuffing and the gravy.
Additional Cooking Information
To Cook Rare: 20 minutes per 450g plus 20 minutesTo Cook Medium: 25 minutes per 450g plus 25 minutesTo Cook Well Done: 30 minutes per 450g plus 30 minutes
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