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Stuffed beef rib

  • 30 min
  • 160 min
  • 8
  • Easy
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Stuffed beef rib

Recipe Ingredients

  • 2,5 to 3kg rib of beef, on the bone
  • 1 tbsp mustard powder
  • 1 onion, roughly chopped
  • small bunch thyme

FOR THE STUFFING

  • 75g dried apricots, finely chopped
  • 100g fresh breadcrumbs
  • small bunch thyme, leaves picked
  • 1 red onion, finely chopped
  • 2 large eggs, beaten
  • finely grated zest of 1 orange

FOR THE GLAZE

  • 100g orange marmalade
  • juice of ½ an orange

FOR THE GRAVY

  • 2 tbsp cake flour
  • 1 tbsp mustard powder
  • 600ml beef stock

Recipe Directions

  1. Preheat oven to 220°C. Weigh beef and make a note of weight. In a medium bowl, mix stuffing ingredients with seasoning. Place beef on a board with ribs on right-hand side. Starting from the bone side, cut between the fat layer and the eye of the meat, slicing around eye of meat to make a flap for the stuffing (making sure to keep the flap attached at the base end). Press stuffing evenly over eye of meat, lay fat layer back over stuffing and secure in place with string.
  2. Rub joint with mustard powder and season generously. Scatter onion and the bunch of thyme in bottom of a roasting tin that will just hold the beef. Sit beef on top and roast for 20 minutes. Reduce temperature to 160°C and roast for 15 minutes per 450g for rare, 20 minutes per 450g for medium or 25 minutes per 450g for well done, based on your weight calculations. Test with a meat thermometer to see if beef is cooked (60°C for rare, 65°C for medium, 70°C for well done).
  3. Meanwhile, in a small bowl, mix glaze ingredients. When beef has 20 minutes of cooking time left, brush glaze over joint and continue to roast. When cooked to your liking, remove beef from tin (reserve tin), transfer to a board and leave to rest for at least 20 minutes.
  4. To make the gravy, spoon out all but 2 tbsp of the juices from the roasting tin (leave onions and thyme). Put tin over a medium hob heat and stir in flour and mustard powder; cook for 2 minutes. Gradually stir in stock, and bubble until thickened. Check seasoning. Strain into a warmed jug and serve with the beef.
  5. EACH SERVING (for 125g meat, 1 tbsp stuffing and 50ml gravy serving): 2 090kJ, 42g protein, 28g fat (12g saturated), 19g carbohydrate (9g total sugars), 1g fibre.

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