Mustard Roast Beef

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3-ribs forerib of beef (approx 2.3kg after chine bone removed), French-trimmed
• olive oil
• 3 tbsp Dijon mustard
• 8 shallots, peeled and halved
• few sprigs thyme
• 1 tbsp plain flour
• 350ml red wine
• 300ml beef stock
• 2 tsp redcurrant jelly

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 220°C (425°F). Pat the beef dry and rub all over with olive oil, then spread the Dijon mustard evenly over the top and sides.

2. Scatter the shallot halves and thyme sprigs in a roasting tin and set the beef on top, fat side up.

3. Roast at 220°C (425°F) for 20 minutes to brown, then reduce the oven to 180°C (350°F).

4. Continue roasting for about 1 to 1 1/2 hours, until a thermometer in the thickest part reads at least 145°F (63°C). Rest the beef, loosely covered with foil, for at least 3 minutes, ideally 20.

5. Lift the beef out and set the tin over medium heat. Stir the shallots and juices, sprinkle in the plain flour and cook for 1 minute.

6. Gradually add the red wine, scraping up the browned bits, and simmer for 3 minutes. Stir in the beef stock and redcurrant jelly and simmer for 10 minutes until slightly thickened.

7. Strain or leave the gravy as it is, adding a splash of water if it is too thick. Carve the beef across the grain and serve with the gravy.