2.7kg (6lb) bone-in rib roast a little vegetable oil salt and freshly ground black pepper For Red Wine Gravy 2 shallots, peeled and sliced 1 small sprig fresh thyme, leaves removed 275ml (10fl oz) red wine 570ml (1 pint) beef stock 1 tablespoon cornflour salt and freshly ground black pepper
Preheat oven to 180°C, fan 160°C, gas 4. Season beef with salt and pepper and rub it all over with a little oil. Put joint in a solid roasting tin and roast it for two hours. This will give a beef that is medium rare; those preferring it medium, should cook for two and a quarter hours or, for well done, cook it for two and a half hours. Once beef is cooked, take it out of oven, remove it from roasting tin and allow to rest on a board for 30 minutes. For gravy, pour off excess fat from roasting tin, leaving about three tablespoons. Then place tin over a low, direct heat. Let juices bubble for three or four minutes to allow them to caramelise. Add shallots and thyme leaves, cook gently for four to five minutes, stirring now and then. Add red wine and stir over the heat to loosen the caramelised goodies at bottom of the tin. Bring liquid to boil and simmer briskly for seven to eight minutes to reduce wine by two thirds. Add beef stock and cook gently for 10-15 minutes. Sieve gravy into a clean pan. Taste it and adjust seasoning. Bring gravy back to boil. Mix cornflour with two tablespoons of cold water and stir into gravy. Allow to bubble until thickened. Serve with roast beef, sliced thickly. Add Yorkshire puddings and selection of choice vegetables.