Dry-aged Aberdeen Angus wing rib with red wine gravy

Name: Dry-aged Aberdeen Angus wing rib with red wine gravy
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1.8 kg (approx) dry-aged Aberdeen Angus wing rib (from the meat counter)

Beef from this breed is famous for being succulent and flavoursome. This wing rib makes a stunning roast for a special occasion or when feeding a crowd.

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Serves8
CourseMain meal
Prepare15 mins
Cook1 hr 15 mins
Total time1 hr 30 mins

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1.8kg (approx) dry-aged Aberdeen Angus wing rib (from the meat counter)

For the gravy

2 tbsp groundnut or vegetable oil
500g pack frozen Cooks’ Ingredients Soffritto Mix
2 clove/s garlic, finely chopped
1 tsp plain flour
150ml red wine
400ml beef stock

Preheat the oven to 220°C, gas mark 7. Weigh the joint and calculate the roasting time. Allow 12 minutes per 500g for rare, 18 minutes for medium and 25 minutes for well done.
Put the beef into a large roasting tin and season well, rubbing it into the fat. Roast for 15 minutes, then lower the temperature to 180°C, gas mark 4 and roast for the remainder of the calculated cooking time.
Meanwhile, make the gravy. Heat the oil in a large saucepan over a medium heat. Add the soffritto, cover and cook gently for about 20 minutes, stirring occasionally, until well coloured. Once the vegetables are golden, add the garlic and cook for 3-5 minutes.
Sprinkle in the flour and stir, then add the wine and cook for 2 minutes. Gradually stir in the stock, season and simmer for 5 minutes, or a little longer until reduced to your liking if the stock is thin. Season if needed. Sieve into a smaller pan and set aside.
Remove the beef to a board or platter, cover with foil and leave to rest for 15-20 minutes. Reheat the gravy until piping hot, then slice the beef and serve.

Cook’s tip

If you prefer to make gravy with the roasting juices, spoon away the beef fat from the roasting tin as the beef rests. Tip the softened soffritto into the tin and follow the recipe using the tin instead of the saucepan, scraping up the meaty bits as you sprinkle in the flour. Add any resting juices.

Typical values per 100g beef when made using specific products in recipe