Roast Rib of Beef with Watercress and Bearnaise


10 minutes preparation; 1hr 20 minutes cooking time

Serves 4
800g-1kg Rib of Beef

To make a great gravy:

1 garlic clove, crushed
1tsp dried thyme
1tsp dried rosemary
1 carrot, finely chopped
2 shallots finely chopped
A handful of button mushrooms, chopped
500ml red wine
20g of butter
Saved trimmings from the rib and a bone if you can

To complement:

 A large bunch of watercress, roasted tomatoes, your favourite spud and of course a Le Mesurier condiment: Bearnaise; Hot Horseradish; Horseradish Mustard; or simple Dijon or Wholegrain - the choice is yours!



1- Take the rib and season well with plenty of salt and black pepper.  Place in a pan of hot sunflower oil, and fry over a high heat for about 2 mins each side.  Your rib should be nice and brown, almost charred.
2- Now place in an oven at 220C and cook for 15 mins - the meat will be rare. Leave it for a further 5 mins or so if you want it medium.  Make sure you place some unwanted veg on the bottom of your roasting tin to prevent the rib from frying more.
3- Once cooked, wrap the rib in some foil and leave to rest for at least 20 minutes.  The longer you leave it the more tender it will be.
4- Slice and serve with your favourite Le Mesurier condiment.

For the gravy/sauce

1- Take the chopped veg, garlic and herbs, place in a roasting tin and bake in a hot oven for 20 mins until the veg is browned.
2- Transfer the tin contents into a saucepan, deglaze the tin with the wine and add to the saucepan along with another cup of water.
3- Gently simmer the mixture for an hour so, skimming the fat regularly.
4- Strain the mixture through a sieve and reduce down to your preferred taste, remembering to season as you reduce down, beating in the butter to give your gravy a richness - perfect!