Roast rib of beef and bone marrow gravy with roast potatoes

Rib of beef makes a show stopping roast. Especially when you add bone marrow gravy.


For the rib of beef

  • 2.5kg/5lb 8oz well hung (28 days minimum) rib of beef on the bone (one large rib or two smaller ones), spine off
  • rapeseed oil, to drizzle
  • salt and freshly ground black pepper

For the gravy

  • 1 x 200g/7oz piece marrow bone, split in half and soaked in ice water overnight
  • 2 tbsp rapeseed oil
  • 3 large pieces oxtail (about 600g/1lb 5oz in total)
  • 2 onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 300ml/10fl oz red wine
  • 700ml/1¼ pint fresh beef stock
  • handful dried porcini mushroom, soaked in boiling water
  • 2 tomatoes, chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soft light brown sugar

For the roast potatoes

  • 1.5kg/3lb 5oz Maris Piper potatoes, peeled and halved
  • 2 tbsp goose fat
  • 3 garlic cloves, smashed
  • 3 fresh thyme sprigs, leaves picked
Roast rib of beef and bone marrow gravy with roast potatoes

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