Festive Roast ribs of Beef with Port and cranberry sauce

Festive Roast ribs of Beef with Port and cranberry sauce
Recipe Type: Main
Serves: 4-6
  • 1. 2 ribs of beef, approximately 3kg
  • 2. 3 red onions, peeled and halved
  • 3. 1 large orange, zest only, to serve
  1. Preheat oven to 240c
  2. Rub the beef all over with plenty of salt and pepper then put it on top of the halved red onions in the roasting tray. Roast in the oven for 20 minutes then turn down the heat to190c and roast for a further hour and 15 minutes for medium rare.
  3. Once cooked transfer the beef and the onions to a tray and cover loosely with foil and leave to rest for at least 15 minutes.
  4. To make the sauce: in a large pan, reduce the port, by three quarters and add the orange juice and soy. Reduce by half and add the beef stock. Bring to the boil, turn off the heat and set aside.
  5. While the beef is resting, drain the fat from its roasting tin and use the port sauce to deglaze the tin. Heat the roasting tin, allowing the sauce to boil for a couple of minutes until thick enough to coat the back of a spoon. Transfer to a saucepan, add the cranberries and the rosemary, stir in the butter, season and set aside.
  6. To serve: cut the whole piece of beef from the ribs by running the knife between the bones and meat. Carve into thick slices and serve with the hot port sauce and the onions from the roasting tray. Scatter over the orange zest. And to finish serve with roast winter vegetables.