| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 4-6 |
| Cuisine | British |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 748 |
| Fat | 63.5g |
| Saturates | 22.1g |
| Protein | 32.6g |
| Carbs | 13.3g |
| Sugars | 3.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Coat the rib roast in 4 tbsp of oil and season well with 1 tsp of salt and pepper.
Place a large cast-iron pan over a medium-high heat and sear the rib roast, fat-side down to render the fat. Sear the meat on all sides until browned.
Place the onions, 1 head of garlic and herbs in a heavy-based ovenproof cast-iron pan. Place the rib roast on top of the onions and place in the oven for 45-60 minutes, or until the internal temperature is 55°C for medium-rare.
Meanwhile, prepare the black-garlic gravy. Finely slice the leeks. Peel garlic and finely chop along with the tarragon.
Heat the remaining oil in a medium pot placed over a medium heat. Add the butter and allow it to foam. Add the leeks and sauté on low until soft and translucent.
Add the garlic and tarragon along with the beef stock and bring to a boil, for approx. 20-25 minutes or until thickened. Using a handheld blender, blitz the sauce until smooth. Season with the remaining salt, or as needed.
Once the beef is ready, rest for 20 minutes before serving.
Serve with the onions and black-garlic gravy.
