Mustard roast beef

  • serves 6-8

There's nothing like proper roast beef, pink and juicy. Serve as a centrepiece and carve at the table for a real showstopper (listen out for the gasps as you carry the platter to the table). This mustard beef with a wine, beef stock and redcurrant jelly gravy is a great Sunday roast recipe, or one for entertaining during the festive season.



  • forerib of beef 3-ribs (approx 2.3kg after chine bone removed), French-trimmed
  • olive oil
  • Dijon mustard 3 tbsp
  • shallots 8, peeled and halved
  • thyme a few sprigs
  • plain flour 1 tbsp
  • red wine 350ml
  • beef stock 300ml
  • redcurrant jelly 2 tsp


  • Step 1

    Heat the oven to 220c/fan 200c/gas 7. Season the beef thoroughly. Heat a heavy roasting tin on the hob and add a little oil. Sear the beef all over until you have a good colour, then brush with the mustard, especially the fat. Add the shallots and thyme to the roasting tin, then cook in the oven for 30 minutes.

  • Step 2

    Turn down the oven to 160c/fan 140c/gas 3. Keep cooking the beef for 15 minutes per 450g for medium-rare. Take out of the tin and rest for at least an hour under foil.

  • Step 3

    Put the roasting tin on the hob, sprinkle in the flour and stir everything well. Add the wine, beef stock and redcurrant jelly and simmer until reduced by half. Strain into a jug and serve with the beef.

Nutritional Information

  • Kcals 734
  • Carbs 3.8g
  • Protein 81g
  • Fat 41.8g
  • Salt 1.06g
  • Fibre 0.2g