Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 18 The very best of Christmas FOOD&DRINK Serves 8 Prepare 30 minutes + resting Cook 2 hours 45 minutes 2.2kg wing rib of beef 1 red onion, cut into wedges (optional) 1 bulb garlic, halved (optional) 75g plain åour 100ml Marsala wine 2 x 200g packs Heston from Waitrose Finishing Jus for Beef 2 tbsp redcurrant jelly Handful bay leaves (optional) 1 Remove the beef from the fridge and allow to come to room temperature for 30 minutes. Salt generously. Preheat the oven to 120°C, gas mark ½ and put a large roasting tin in the oven to heat up. Put a large frying pan over a high heat and sear the layer of fat on top of the meat until golden brown. Repeat until each side is browned. This should take around 20 minutes to achieve a really even colour. Spoon off 80g of the beef fat from the pan and set aside. 2 Place the rib on the hot roasting tray, fat-side up. Cook for 2 hours for rare or 2 hours 20 minutes for medium- rare. Set aside to rest for 15-20 minutes. 3 For the optional decorations, turn the oven up to 180ºC, gas mark 4. Put the red onion and garlic in a small roasting tin and roast for 20 minutes, or until caramelised. Meanwhile, make the gravy. Pour the reserved beef fat into a saucepan with the åour and stir over a medium heat to make a roux. Add the Marsala and whisk to incorporate. Repeat with the änishing jus. Finally, whisk in the redcurrant jelly and stir until melted. Add water to reach your preferred consistency. Season and serve piping hot alongside the beef, decorated with the roasted onion, garlic and bay leaves, if liked. Per serving 2413kJ/578kcals/34g fat/15g saturated fat/9.7g carbs/2.8g sugars/1.1g äbre/57g protein/ 1g salt Rib of Christmas beef withMarsala gravy Beef rib is a luxurious cut of meat, so this simple recipe is all you need to let it speak for itself. The Marsala adds a nutty, caramel flavour to the gravy. Together they are solid proof that quality ingredients make for unforgettable feasts