Enjoy free delivery on orders over £100 within London Local area and over £150 elsewhere
Enjoy free delivery on orders over £100 within London Local area and over £150 elsewhere
Search
Login
Sign up
(0)
Navigate
Cart
Search
All Meat
Beef
All Beef
Veal
Steaks
Stewing
Roasts
On the Grill
Wine
Sauces, Marinades & More
Pork
All Pork
Roasts
On the Grill
Bacon
Sausages
Iberico
Wine
Sauces, Marinades & More
Lamb
All Lamb
Stewing
Roasts
On the Grill
Wine
Sauces, Marinades & More
Poultry
All Poultry
Roasts
On the Grill
STEWING
Wine
Sauces, Marinades & More
Burgers
Mince
Sausages
Skewers/Kebabs
Cured & Smoked
Marinated Meat
Meat Boxes & Bundles
Game & Venison
Roast
Roast Beef
Roast Chicken
Roast Lamb
Roast Pork
Roast Boxes
Roast Extras
VALENTINE'S
Deli
Wine
Craft Beer
Rubs & Spices
Stocks, Sauces & Marinades
Dairy & Eggs
Hot Sauces
Snacks
Pantry
Mediterranean Range
Italian Range
Mexican Range
Pan-Asian Range
All Drinks
Recipes
Ideas
Low & Slow
Sunday Roast
Boxes
All Boxes & Bundles
Weekly Shop
Boozy Bundles
Treat Yourself
Weekend Vibes
Gift Range
Brunch
BBQ
BBQ Meats
BBQ Meat Boxes & Bundles
BBQ Sauces, Rubs & Marinades
BBQ Equipment
Curry Night
Lighter & Healthier
Quick and Easy
For the Kids
Weekend Picks
Steak Club
Gift Cards
Shops
OUR SHOPS
HOT FOOD
About
Story
Delivery
Suppliers
Customer Reviews
Press
All Meat
Beef
All Beef
Veal
Steaks
Stewing
Roasts
On the Grill
Wine
Sauces, Marinades & More
Pork
All Pork
Roasts
On the Grill
Bacon
Sausages
Iberico
Wine
Sauces, Marinades & More
Lamb
All Lamb
Stewing
Roasts
On the Grill
Wine
Sauces, Marinades & More
Poultry
All Poultry
Roasts
On the Grill
STEWING
Wine
Sauces, Marinades & More
Burgers
Mince
Sausages
Skewers/Kebabs
Cured & Smoked
Marinated Meat
Meat Boxes & Bundles
Game & Venison
Roast
Roast Beef
Roast Chicken
Roast Lamb
Roast Pork
Roast Boxes
Roast Extras
VALENTINE'S
Deli
Wine
Craft Beer
Rubs & Spices
Stocks, Sauces & Marinades
Dairy & Eggs
Hot Sauces
Snacks
Pantry
Mediterranean Range
Italian Range
Mexican Range
Pan-Asian Range
All Drinks
Recipes
Ideas
Low & Slow
Sunday Roast
Boxes
All Boxes & Bundles
Weekly Shop
Boozy Bundles
Treat Yourself
Weekend Vibes
Gift Range
Brunch
BBQ
BBQ Meats
BBQ Meat Boxes & Bundles
BBQ Sauces, Rubs & Marinades
BBQ Equipment
Curry Night
Lighter & Healthier
Quick and Easy
For the Kids
Weekend Picks
Steak Club
Gift Cards
Shops
OUR SHOPS
HOT FOOD
About
Story
Delivery
Suppliers
Customer Reviews
Press
Click here to find out more about our nationwide next day delivery service.
Recipes
November 19, 2021
Roast Rib of Beef with Celeriac & Potato Dauphinoise, Salt Baked Shallots and Red Wine & Veal Jus
Roast Rib of Beef with Celeriac & Potato Dauphinoise, Salt Baked Shallots and Red Wine & Veal Jus.
Recipe by Barry Horne
Serves: 8 people
Ingredients:
- 2.4kg rolled rib of beef
Shallots:
- 8 echalion shallots
- 500g coarse salt
- 1 lemon (juice and zest)
- 1 bunch of thyme
- Olive oil
For the Dauphinoise:
- 1 large celeriac
- 3 medium potatoes
- 250ml milk
- 250ml double cream
- 3 cloves of garlic (crushed)
- 1 bay leaf
- 1 bunch of thyme
- 100g butter
For the sauce:
- 1 pack of veal jus (we recommend TrueFoods)
- 250ml red wine
- 50g unsalted butter
Method:
For the beef: remove the meat from the fridge at least 2 hours before prep and cooking. Heat the oven to 180 degrees C and season the beef generously with salt and pepper. Heat oil on a large pan, on a high heat and sear the beef all over until it has good colour. Place the beef in the oven and roast, depending on preference; 1 hour 20 mins (for medium) or 1 hour 5 mins (for medium rare). Then leave to rest for 30 mins before carving.
For the shallots: pour the salt into a bowl and combine with the lemon zest, 2 tablespoons of lemon juice and the thyme. Add enough oil to give the mixture the consistency of wet sand (approx 2 tablespoons). Place the shallots on top of an even layer of half the salt mix in a baking tray, then cover with the rest of the mixture. Bake the shallots until very soft to touch - about 50 mins.
For the dauphinoise: in a saucepan, place the milk, cream butter, bay leaf, thyme and garlic and a generous amount of seasoning. Bring to the boil and simmer for 10 mins. Slice the potatoes and celeriac 2-3mm thick and layer in a greased baking dish. Then, strain and pour over the vegetables. Place a layer of greaseproof paper over the top and cover dish in tin foil, then bake in the oven @ 180 degrees C for 1 hour 30 mins. Remove the cover for the last 30 mins to give some colour and crunchy bits on top.
For the sauce: take a small saucepan and put on a medium-high heat. Add the red wine, and simmer until it has reduced by half. Add the veal jus and reduce a little further, season with salt & pepper and, just before serving, whisk in a little butter to thicken and enrich the flavour of the sauce.
Serve and enjoy with something delicious to drink!
Share this
Tweet
Share
Home
/
Recipes
/
Roast Rib of Beef with Celeriac & Potato Dauphinoise, Salt Baked Shallots and Red Wine & Veal Jus