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Make sure you remove the beef from the fridge at least an hour before cooking.
For the beef:
- 1 (3kg)
- 3-bone rib of Aberdeen Angus beef
- Carrot, roughly chopped
- Onion, peeled and roughly chopped
- A pinch
- Salt and freshly-ground black pepper
For the red wine sauce:
- 2 tbsp
- Butter, unsalted
- Small shallots, finely-sliced
- Button mushrooms, finely-sliced
- Red wine
- Brown chicken stock
- Tarragon leaf
For the beef:
Preheat the oven to 170°C.
Scatter the chopped carrot and onion over the bottom of the roasting tray with any beef trimmings. Season the beef with salt and pepper. Rub this in well.
Place the beef on top of the vegetables and cook in the pre-heated oven for 30 minutes.
Pour in 600ml of the water and continue to cook for 1.5 hours.
Remove from the oven, leave to stand for at least 30 minutes and up to 2 hours.
Add the remaining water and scrape off the caramelised juices from the bottom of the pan and pass through a fine sieve into a saucepan, and reduce by half. Reserve for the red wine jus.
For the sauce:
On a medium heat, soften the shallots in the butter for 2-3 minutes, add the mushrooms and soften for a further 2 minutes.
Pour in the red wine and reduce by half.
Add the stock, reserved pan juices and continue to reduce by half.
Taste, correct the seasoning if required and infuse the tarragon for five minutes.
Carve the beef on the table in front of your guests and serve with the red wine sauce and some warm celeriac purée.
Choose a rich full bodied wine but don’t spend more than £4-£5.
Recipe © Raymond Blanc 2018
Food photography by Chris Terry
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