Ingredients:

  • 0 – 2.5 kg Bone-in Rib of Beef (Standing Roast)
  • 3 Tbsp Olive Oil (or Rapeseed Oil)
  • 3 Tbsp Fresh Thyme Leaves, finely chopped
  • 2 Tbsp Coarse Sea Salt (Maldon)
  • 1 Tbsp Black Pepper, freshly cracked
  • 4 cloves Garlic, roughly smashed
  • 2 medium Shallots (150 g), finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp All-Purpose (Plain) Flour
  • 1 cup (240 ml) Dry Red Wine (Merlot, Cabernet)
  • 3 cups (700 ml) Quality Beef Stock, hot
  • 1 Tbsp Unsalted Butter
  • Salt and Black Pepper, To taste

Instructions:

  1. Prepare the Beef: Remove the beef from the fridge 2-3 hours before roasting. Pat the entire surface dry with kitchen roll.
  2. Make and Apply the Crust: In a small bowl, combine the olive oil, fresh thyme, sea salt, and black pepper. Rub the herb mixture aggressively over the entire roast, paying special attention to the scored fat cap. Tuck the smashed garlic cloves underneath or against the side.
  3. Dry Brine (Crucial): Place the seasoned beef on a wire rack over a tray and leave uncovered in the refrigerator for at least 1 hour. This dries the exterior for a crispier crust.
  4. Preheat Oven: Preheat your oven to a blistering 230°C / 450°F.
  5. Initial Sear: Place the beef on the rack in the roasting pan. Roast at the high temperature for 15 minutes.
  6. Reduce Heat: Reduce the oven temperature sharply to 150°C / 300°F. Continue roasting until the internal temperature reaches 5–10°C (10–20°F) below your desired final temperature (e.g., 49°C / 120°F for medium-rare).
  7. Remove and Rest: Once the target internal temperature is reached, remove the roast from the oven immediately and transfer it to a clean cutting board. Tent the beef loosely with aluminium foil and allow it to rest for a minimum of 30 minutes. Do not skip this step!
  8. Deglaze the Pan: Pour off excess fat from the roasting pan, leaving behind the brown fond (caramelised meat bits). Place the pan over two medium hob burners.
  9. Sauté Aromatics: Add the diced shallots and a pinch of salt to the pan and cook for 5 minutes, scraping up the fond. Add the minced garlic and cook for 1 minute more.
  10. Make the Roux: Sprinkle the flour over the shallot mixture and cook, stirring constantly, for 1–2 minutes.
  11. Add Wine: Pour in the red wine, scraping vigorously, and allow the wine to reduce by half to concentrate the flavor.
  12. Add Stock: Pour in the hot beef stock. Bring the mixture to a simmer, stirring occasionally, and cook until the gravy has reduced and thickened (about 8-10 minutes).
  13. Finish Gravy: Strain the gravy through a fine-mesh sieve into a clean saucepan. Return the gravy to a low heat, whisk in the cold unsalted butter for shine, and check seasoning.
  14. Carve and Serve: Carve the rested beef against the grain into thick slices. Serve the sliced beef immediately with the hot, glossy red wine gravy on the side.