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Categories:Viewed: 23 - Published at: 3 years ago
Ingredients
- 18 None baby onions
- 5 1/2 lbs beef rib roast
- 2 tbsp olive oil
- 1/2 cup red wine
- 2 sprigs fresh thyme, leaves picked
- 2 bulbs garlic, tops removed
- 1 cup beef stock
- 1/2 cup sour cream
- 2 tbsp wholegrain mustard
- None None Steamed green beans, to serve
Method
- Preheat the oven to 250°F.
- Place onions in heatproof bowl; cover with boiling water. Let stand for 5 mins. Drain; peel away the skins.
- Brush beef all over with oil. Cook in heated flameproof roasting pan until browned all over. Add wine; simmer, uncovered, until reduced by half. Remove from heat. Sprinkle beef with thyme.
- Add garlic, peeled onions and stock to pan; cover tightly. Roast for 2 hours 30 mins. Uncover; baste meat with pan juices. Roast, uncovered, for 2 hours. Cover; let stand for 30 mins before slicing.
- Combine sour cream and mustard in a small bowl.
- Serve beef with onions, garlic, strained pan juices, mustard cream and steamed green beans.
