Recipes:
Festive Roast Rib of Beef

Preparation Time: 30 mins
Cooking Time: 25 minutes per 450g (1lb) + 25 minutes (medium)
Serves: 4-6

Ingredients:

1.3kg Three Dales beef rib joint, bone in, or, boneless topside or sirloin beef joints
50g butter
4 teaspoons coriander seeds, crushed
2 tablespoons fresh thyme
300g whole shallots, peeled
2 large garlic bulbs, horizontally halved

For the gravy:

500ml beef stock
1 tablespoon gravy granules
Pinch of dark brown sugar
Dash of Worcestershire sauce

Instructions:

1. In a small bowl mix the softened butter with the fresh thyme leaves and crushed coriander seeds. Season well.
2. Spread the mixture over a beef rib joint and roast, gas mark 4-5, 180-190°C, 350-375°F, uncovered for the calculated cooking time, basting well with the beef juices. Cover the bones with foil if browning too quickly.
   
   During the last 35-40 minutes of cooking add the whole shallots, and garlic bulbs.
3. Remove the beef, shallots and garlic from the pan, cover loosely with foil and allow it to rest for 10-15 minutes.
4. To prepare the gravy; skim off any excess fat from the roasting tin, leaving about 3-4tbsp of the rich beefy juices. Add the beef stock and bring to the boil. Strain into a pan, add the gravy granules, reduce the heat and simmer gently for 2-3 minutes, stirring frequently until thickened. Season, if required. Add a large pinch of dark brown sugar and a dash of Worcestershire sauce, to taste.
5. Serve with the shallots and garlic and seasonal vegetables, roasted or steamed.
   
   Tip: Use the following cooking times as a guide.
   Rare: 20 minutes per 450g (1lb) + 20 minutes
   Medium: 25 minutes per 450g (1lb) + 25 minutes
   Well done: 30 minutes per 450g (1lb) + 30 minutes