This rolled rib of beef with red wine, black pepper and coriander may seem daunting at first, but fear not! Take it one step at a time, and you too can become a master of this delicious recipe.
Loin or chuck?
When it comes to rolled beef, there are usually two options: the loin end and the chuck end. Both cuts will come out just as delicious and juicy, but there are a few differences.
The loin end has a small amount of fat running through the middle with beautiful marbling throughout. This is also the more expensive option. Whereas, the chuck end has more fat running through the middle. The extra layer of fat puts most people off, but it can always be removed from the slices once the meat is cooked.
The crust of the rolled rib
The first two steps in this recipe might be two of the most important ones. Firstly, remember to take out your meat so that it is at room temperature before cooking it. This helps that the meat will cook more evenly. And secondly, always pat the outside of the meat dry before cooking. This will ensure that the skin, that isn’t covered with peppercorns and coriander, comes out crispy and that all the moisture stays on the inside. The added crust of pepper and coriander will soak through, leaving you with tender, flavourful slices of rolled rib.
When adding the vegetables, be sure to place them at the bottom of the tray with the meat stacked on top of them. The added red wine and beef stock will ensure that the veggies come out tasteful and soft.
- 1 beef roll
- 2 onions cut in quarters
- 2 sweet potatoes washed and sliced in half (or vegetables of your choice)
- 2 garlic bulbs with the heads chopped off
- 1 cup red wine
- 2 cups beef stock
- 2 tbsp ground black pepper
- 1 tbsp grounded salt
- Bring the meat to room temperature by taking it out of the fridge 1 hour before cooking.
- This helps you get a more even result, pat dry with a paper towel.
- For best results use whole peppercorns and coriander seeds and grind them yourself using a mortar and pestle, this will give an amazing aroma and taste.
- Roll the beef roll in the black pepper and coriander then add the prepared vegetables to the bottom of the tray.
- It is always best to raise the beef joint off the bottom of the tray, this can be done by using a rack or by roughly chopping vegetables of your choice to place the meat on.
- Add red wine and beef stock in the tray, to keep moisture levels in the oven to stop the meat from drying out and prevent drippings from burning.
- The vegetables and garlic can also be plated at the end, they will be lovely and soft, the roasted garlic is great to squeeze out of the skin and added for extra depth of flavour to your gravy.
- Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C / 338°F for fan assisted or 180°C / 356°F for ovens without a fan.
- Continue roasting for 15 minutes per 500g reaching a core temperature of a minimum of 58°C/ 136,4°F for a medium-rare roast then remove from the oven, put onto a clean tray and keep warm by covering with a sheet of tin foil.
- Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
- For the gravy, makeup 500ml beef stock, then deglaze the roasting tray with this stock stirring in all the yummy caramelised juices from the tray.
- Pass the gravy through a fine sieve pushing all the juices from the vegetables into a clean saucepan.
- Bring to a simmer again until the thickness is required, if not whisk a teaspoon of cornflour mixed with a little cold water and reduce until it becomes a rich and glossy gravy.