If you are looking for the perfect Christmas lunch, or if you just want to impress your guests, this Rolled rib of Beef recipe is for you. The added crust of pepper and coriander will soak through, leaving you with tender, flavourful slices.
There are two cuts of rolled beef that you can choose from: the loin end and the chuck end. The first cut is definitely what most people want, as it has a small amount of fat running through the middle of the piece with marbling throughout. Be aware that this piece is also the more expensive option.
The second cut, the chuck end, has an extra layer of fat running through the middle of the piece. The extra fatty layer puts most people off from this cut, but be rest assured that you definitely won’t be missing out on any flavour. Once cooked, you can always remove the fat from the slices.
When adding the vegetables, be sure to place them at the bottom of the tray with the meat stacked on top of them. The added red wine and beef stock will ensure that the veggies come out tasteful and soft.
CHEF’S TIP FOR ROLLED RIB OF BEEF
Don’t worry about marinade with this rolled rib of beef. Because there is such a generous amount of fat and marbling in these cuts, the meat will still come out tender and juicy.
Check out our Potato Salad with Bacon and Mushroom recipe for delicious side dishes ideas!
- 1 beef roll
- 2 onions cut in quarters
- 2 sweet potatoes washed and sliced in half or vegetables of your choice
- 2 bulbs garlic heads chopped off
- 1 cup red wine
- 2 cup beef stock
- 2 tbsp ground black pepper
- 1 tbsp grounded salt
- Preheat oven for a fan assisted oven to 200°C / 392°F or 215°C / 419°F for ovens without a fan
- Bring the meat to room temperature by taking it out of the fridge 1 hour before cooking. This helps you get a more even result. Pat dry with a paper towel.
- For best results use whole peppercorns and coriander seeds and grind them yourself using a mortar and pestle. This will give an amazing aroma and taste.
- Roll the beef roll in the black pepper and coriander.
- Add the prepared vegetables to the bottom of the tray. It is always best to raise the beef joint off the bottom of the tray, this can be done by using a rack or by roughly chopping vegetables of your choice to place the meat on.
- Add red wine and beef stock in the tray to keep moisture levels in the oven to stop the meat from drying out and prevent drippings from burning.
- The vegetables and garlic can also be plated at the end, they will be lovely and soft, the roasted garlic is great to squeeze out of the skin and added for extra depth of flavour to your gravy.
- Place in the center of the oven and roast for 20 minutes, then reduce the temperature to 170°C / 338°F for fan assisted or 180°C / 356°F for ovens without a fan. Continue roasting for 15 minutes per 500g reaching a core temperature of a minimum of 58°C/ 136,4°F for a medium-rare roast.
- Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of tin foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
- For the gravy, makeup 500ml beef stock, then deglaze the roasting tray with this stock stirring in all the yummy caramelized juices from the tray. Pass the gravy through a fine sieve pushing all the juices from the vegetables into a clean saucepan. Bring to a simmer again until the thickness is required, if not whisk a teaspoon of corn flour mixed with a little cold water and reduce until it becomes a rich and glossy gravy.