|
Preheat a 180degrees Celsius/Gas 4 oven.
If the ends of the rib bones have been left on the joint, scrape them clean, if wished. Rub any exposed bone ends with oil. Season the beef with salt and pepper. Set the joint in a roasting tin, fat side up.
Roast the beef until cooked to your taste, basting often with the juices in the tin.
Meanwhile, peel off the outer, papery layers of skin from the shallots, leaving at least 2 layers. Trim the root and stalk ends, if necessary.
About 30 minutes before the beef has finished cooking, put the shallots into the roasting tin round the beef.
When the beef is ready, transfer it to a carving board and set aside to rest for at least 15 minutes.
Remove the shallots from the tin and keep warm.
Spoon off all but about 30ml of fat from the roasting tin. Make gravy in the tin with the roasting sediments, flour and stock.
Carve the rib of beef. Serve with the gravy, and the shallots still in their skins [they slip out easily] and roast potatoes, if liked. |
