- 1 rib of beef boned and rolled (ask the butcher to do this for you)
- peanut oil
- dijon mustard
- sea-salt (preferably guerande)
- black pepper
- 1 head of garlic
- 1 onion
- 1 sprig of fresh thyme
- a little flour (optional)
- 30 ml red wine (robust like cotes-du-rhone or corbieres or vin de pays d'oc)
- a little beef stock
- 2 carrots
- 1 stick of celery
- 60 g unsalted butter (cubed and chilled)
- Heat the oven to roughly 200°C. Peel one third of the garlic and slice it thinly, inserting the slivers randomly into the flesh of the beef.
- Take a roasting tin and heat a little of the peanut oil in it over the hob: sear the beef on all sides (fat side down first) and both ends, seasoning with sea-salt and freshly ground black pepper.
- Have your butcher chop the bones from the rib of the beef that he gave you or else do it yourself with a cleaver. Place these in the roasting tray and sit the beef on top, then put the beef in the oven to roast. Leave in the oven for approximately 90 minutes for rare.
- You can use a meat thermometer to test -it should register 60°C when inserted into the meat. However 10 minutes before the end of cooking time, remove the roast and quickly spread its surface with Dijon mustard and return to the oven.
- When ready, remove from the oven and the roasting pan, cover and keep warm, say in another oven on a low heat, or just near your hob. The meat will continue to 'cook' in its own heat and will become more tender. You need to leave it to rest for around 20 minutes and during this time, you can make the sauce.
- Pour off most of the fat and juices to a bowl leaving just the tiniest amount in the roasting pan. Place over a high heat and add the onion, celery and carrot all roughly chopped.
- Allow to colour and then add the rest of the garlic all quickly crushed together with the sprig of thyme. Add the roasted bones and continue to stir.
- If you like you could add a little flour at this point but this is not strictly necessary as we will thicken the sauce with butter later. If you do add the flour, allow it to cook and colour for a few minutes.
- Now deglaze the pan with all the wine, shake and allow to boil. Add half the stock and leave to continue to reduce. Pour in the rest and allow to simmer. Add any of the roasting juices that have come from the resting roast.
- When reduced by more than half add all the cubes of chilled butter and shake the pan until it is incorporated and the sauce is thick and has a sheen.
- Strain all this sauce through a sieve into a saucepan and adjust the seasoning. Now slice the meat, arrange on plates and pour the sauce around.
Eamon's tip: The joint should weigh around 2.5KG for four people and 5KG for eight.