Ingredients:

  • Bone-in Rib of Beef (2 Ribs), 4–4.5 lbs (1.8–2 kg)
  • Vegetable Oil or Rapeseed Oil, 2 Tbsp (30 ml)
  • Dijon Mustard, 1 Tbsp (15 g)
  • Coarse Sea Salt (Maldon), 2 Tbsp (30 g)
  • Freshly Ground Black Pepper, 1 Tbsp (15 g)
  • Fresh Thyme Leaves, 3 Tbsp (20 g), roughly chopped
  • Garlic, 4 cloves, minced or crushed
  • Shallots or Yellow Onion, 2 large (150 g), finely diced
  • All-Purpose (Plain) Flour, 2 Tbsp (30 g)
  • Red Wine (e.g., Cabernet Sauvignon), 1 cup (240 ml)
  • Beef Stock (Hot), 3 cups (700 ml)
  • Unsalted Butter, 1 Tbsp (15 g)
  • Reserved Pan Drippings (All excess, reserving the fat)
  • Salt and Pepper (To taste)

Instructions:

  1. Temper the Beef: Remove the beef from the refrigerator at least 30 minutes (up to 1 hour) before cooking. Pat the joint bone-dry with paper towels to ensure a crisp crust.
  2. Prepare the Crust: In a small bowl, combine the fresh thyme leaves, minced garlic, coarse sea salt, and black pepper. Rub the beef all over with the Dijon mustard, then press the herb and salt mixture firmly onto the fat cap and sides.
  3. Initial Roast (Low and Slow): Preheat oven to 120°C (250°F). Place the beef on a rack inside the roasting pan. Roast for approximately 1 hour 45 minutes to 2 hours 15 minutes, or until the internal temperature reaches 52°C (128°F) for medium-rare (use a digital probe thermometer).
  4. First Rest (Crucial): Remove the beef immediately when the target temperature is hit. Transfer it to a cutting board and tent loosely with heavy-duty foil. Allow to rest for 30 minutes. Leave the roasting pan and drippings in the oven.
  5. High-Heat Sear: While the beef is resting, increase the oven temperature to 230°C (450°F). After the 30-minute rest, return the beef (uncovered) to the hot oven for 10–15 minutes until the crust is dark golden brown and sizzling.
  6. Final Rest: Remove the beef from the oven one last time and set aside while preparing the gravy.
  7. Prepare Drippings: Remove the roasting pan from the oven. Pour off the drippings into a separate bowl. Skim off excess fat, reserving about 2 Tbsp of the fat and all the flavourful brown solids (fond).
  8. Make the Roux: Melt the butter and reserved beef fat in a saucepan over medium heat. Add the diced shallots/onion and cook gently until softened (about 5 minutes). Sprinkle the flour over the shallots and stir constantly for 1 minute.
  9. Deglaze and Reduce: Pour the red wine into the saucepan. Bring to a rapid boil while scraping up all the browned bits (fond) from the bottom of the pan. Reduce the wine volume by half (about 5 minutes).
  10. Simmer and Finish: Whisk in the hot beef stock. Bring to a simmer and let the gravy bubble gently until thickened to coat the back of a spoon (5–8 minutes). Adjust seasoning with salt and pepper. For a smooth finish, strain the gravy through a fine mesh sieve into a serving jug.
  11. Carve and Serve: Slice the beef against the grain, removing the string and bones first. Serve immediately with the hot gravy and classic accompaniments.