Traditional Roast Beef

Name: Traditional Roast Beef
Prep time: 15 min
Total time: 90 min
Ingredients: 2.5kg rib eye beef; 2 tbsp English mustard; 2 sprigs thyme; 6 cloves of garlic; whole; salt & pepper; 2 tbsp olive oil; For the gravy:; 500ml beef stock; 1/2 glass red wine; 1 tbsp flour

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Ingredients

2.5kg rib eye beef
2 tbsp English mustard
2 sprigs thyme
6 cloves of garlic, whole
salt & pepper
2 tbsp olive oil
For the gravy:
500ml beef stock
1/2 glass red wine
1 tbsp flour

Instructions

Rub English mustard all over the beef and leave in the fridge for 30 minutes.
Preheat the oven to 180°C/350°F/gas mark 4.
Season beef with salt and pepper and thyme.
Heat some olive oil in a baking tray and then add the beef with whole garlic cloves slightly crush to release flavour.
Then cook for 1 hour and 15 minutes.
Remove and let the meat rest for half an hour, loosely covered with foil.
To make the gravy, scrape the baking tray, remove the garlic bulbs and any fat and pour the juices into a saucepan adding beef stock and red wine.
Bring to the boil on a medium heat , reduce the heat and reduce the gravy down. Add flour to thicken (you may not need to thicken the gravy so do not add the flour).
Serve with roast potatoes, Yorkshire puddings and glazed carrots for the perfect Sunday roast.