Rib of beef with red wine jus recipe. 25 March 2026 Premium, tender Hereford rib of beef on the bone, dry roasted over herbs and vegetables and served with a red wine jus and wild garlic gluten free Yorkshire puddings… Serves: 6-8 | Meat time: 2 hours | Total dinner time: 4 hours Ingredients For your rib of beef and roasting tray: 2.2–2.3kg rib of Hereford beef on the bone Salt and cracked black pepper 1 tbsp oil 2 onions, chopped 2 carrots, chopped 1 garlic bulb, halved Rosemary, thyme and wild garlic For your jus: 250ml Legges red Rondo English wine 500ml beef stock 1 tsp tomato purée Butter 1 tbsp Dijon mustard Method Bring your Hereford beef to room temperature, pat dry and season well before carefully searing it in a hot pan until browned all over. Next, add your vegetables and herbs to a tray, place the beef on top, and roast everything together, uncovered, at 180°C for 15 minutes per 500g if you love your beef medium-rare. Remove your rib from the oven, and allow it to rest for 20 minutes – this is an essential step for mouth-watering, tender meat! To make your jus, squash the vegetables, add tomato purée, Dijon mustard, deglaze with wine, reduce, add stock, simmer, strain, and finish with some butter. When you’re ready to debone and carve your meat, simply remove the bones by carefully tracing along them with a sharp knife, then carve the beef against the grain for maximum tenderness. Accompany your beautiful rib of beef with wild garlic gluten-free Yorkshires, buttery leeks and peas, lemon, thyme, smashed potatoes, carrots, and tenderstem. Recipe & Images: The Skinny Pig OBO Legges Farmshop Rib of Beef £37.50 – £150.00Price range: £37.50 through £150.00 View Product Fruit and Veg Box £15.00 – £25.00Price range: £15.00 through £25.00 View Product Extra Virgin Olive Oil £11.60 View Product The English Red Wine and Cheese Hamper £32.50 View Product
