Irish chefs pride themselves on having freshing ingredients right on their door steps and none more so than beef. Irish beef is regarded as some of the best in the world and, with the festival of our patron saint, chefs look into our country's food history to incorporate a little tradition into our menus. Beef and cattle have been on the Irish menu for years, although cattle were mainly used for their milk, the meat wasn't eaten till winter and beef for this reason became known as 'winter food'. I have done this joint with the bone in, as it gives your roast a much better flavour and finish. If you have never done this before, try it, you'll not be disappointed
This is a roast cut from a single muscle, the rib-eye muscle. Well-marbled and tender, it is also known as a Delmonico roast, after the New York restaurant that popularized this cut in the mid 1800s.
INGREDIENTS
2-3 tbsp olive oil
salt and freshly ground black pepper
3-rib-bone forerib of beef, bone in, approximate weight 3kg/8lb
4 shallots, peeled and roughly chopped
2 cloves garlic, halved
sprig thyme
1/2 bottle red wine
300ml/1/2 pint chicken or beef stock
METHOD
1. Preheat the oven to 190C/375F/Gas 5.
2. Heat a roasting pan with 2-3 tablespoons of oil. Season the beef rib generously with salt and freshly ground black pepper and place in the hot pan. Colour and seal on all sides.
3. Now roast the beef in the oven, allowing 15 minutes per 450g/1lb for a medium-rare finish and basting every 15 minutes. Turn the joint over halfway through the cooking time, sprinkling the shallots, garlic and thyme around the tray.
4. Remove the beef from the oven and roasting tray. Cover with foil and leave to rest for 20-30 minutes before carving.
5. Pour away any excess fat from the roasting tray, leaving in the shallots, garlic and thyme. Heat the tray on the hob and add a third of the wine. Cook to reduce until almost dry. Repeat this process with the remaining wine.
6. Add the stock and return to the simmer. Cook for 5-10 minutes before pushing through a sieve, extracting the juices from the shallots, garlic and thyme. Adjust the seasoning with salt and freshly ground black pepper.
7. Carve the beef and serve with the red wine gravy.
