Ingredients
9 total- 2 tbsp of coarse ground black pepper
- 15 g of dried thyme
- 2 kg of rib of beef joint, removed from the fridge 30 mins-1 hr before cooking
- 3 tsp of sea salt
- 2 tbsp of vegetable oil
- 1 tbsp of english mustard
- 16 shallots, peeled and halved
- 4 garlic cloves, unpeeled
- 1 handful of fresh thyme, to garnish
Method
4 stepsStep 1
Preheat the oven to 220°C/200°C fan/gas 7. In a small bowl, mix together the black pepper and thyme, and set aside. Season the beef with the salt.
Step 2
Set a large frying pan over a high heat; add the oil. When hot, add the beef; sear all over to brown. Transfer to a wire rack set inside a roasting tin. Brush it all over with mustard, press on the pepper and thyme mix; cover with foil. Roast for 20 mins.
Step 3
Reduce the temperature to 180°C/160°C fan/gas 4 and cook for a further 1 hr 30 mins for rare, 2 hrs 15 mins for medium, or 2 hrs 40 mins for well done. Toss the shallots and garlic in the extra oil in a roasting tin; season and put in the oven for the final 45 mins. Remove the foil and turn the heat up to 220°C/200°C fan/gas 7 for 5 mins.
Step 4
Remove from the oven and rest for at least 20 mins. Sprinkle with fresh thyme, carve and serve with the shallots and garlic alongside.