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The Food of Love... Main Course Recipes |
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Cooking time
2 hours 5 minutes, plus resting time.
Ingredients
• 2 ribs of beef, approximately 3kg
• 3 red onions, peeled and halved
• 1 large orange, zest only, to serve
Port and Cranberry Sauce
• 500ml port
• 200ml orange juice
• 3tbsp soy sauce
• 800ml beef stock reduced by half
• 80g cranberries
• 50g butter
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Method
Preheat oven to 240c
Rub the beef all over with plenty of salt and pepper then put it on top of the halved red onions in the roasting tray. Roast in the oven for 20 minutes then turn down the heat to190c and roast for a further hour and 15 minutes for medium rare.
Once cooked transfer the beef and the onions to a tray and cover loosely with foil and leave to rest for at least 15 minutes.
Sauce
Using a large pan, reduce the port, by three quarters and add the orange juice and soy. Reduce by half and add the beef stock. Bring to the boil, turn off the heat and set aside.
While the beef is resting, drain the fat from its roasting tin and use the port sauce to deglaze the tin. Heat the roasting tin, allowing the sauce to boil for a couple of minutes until thick enough to coat the back of a spoon. Transfer to a saucepan, add the cranberries and the rosemary, stir in the butter, season and set aside.
To Serve
Cut the whole piece of beef from the ribs by running the knife between the bones and meat. Carve into thick slices and serve with the hot port sauce and the onions from the roasting tray. Scatter over the orange zest. And to finish serve with roast
winter vegetables.
Supplied by Atkinsons Butchers
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Roast Ribs of Beef with Port
