Dijon Mustard and Red Onion Roast Rib of Beef

Dijon Mustard and Red Onion Roast Rib of Beef

If you’re making a Sunday roast, and you fancy beef it has to be a rib as far as I’m concerned. Yes it’s more expensive, but it more than makes up for the cost in terms of quality and flavour at the end of the roasting session. This recipe is kind of a one-stop shop for making your gravy and roasting your beef in one! This concoction is a taste sensation even if I do say so myself. 

Dijon Mustard and Red Onion Roast Beef

Sunday staple for the perfect family meal
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 2

Ingredients
  

  • 1 kg beef
  • Wholegrain dijon mustard
  • 2 red onions
  • Salt and pepper
  • Beef gravy granules/ beef stock

Instructions
 

  • Slice two red onions into eighths and lay along the bottom of your baking tray. Drizzle lightly with oil.
  • Salt and pepper both sides of your beef and lay on top of the onions.
  • Spread the mustard generously over the fatty side of the beef.
  • Cook at 200C for 20 minutes. Then flip the beef and cook for a further 20 minutes at 160C (Both temperatures for fan ovens).
  • After 40 minutes pour a glass of decent red wine into the roasting dish and roast for a further 20 minutes at 160.
  • Take the meat out of the oven and stand for 15-30 minutes.
  • To make the gravy, add a teaspoon of dijon mustard, 2 tea spoons of gravy granules and two tablespoons of water into a pan on a low-medium heat. Pour in the juices and the red onions from the bottom of the roasting dish and allow to thicken gently. Serve generously on top of the meat.

Notes

For beef, it's essential to cook on a high heat for 20 minutes to start off with. If your meat isn't exactly 1kg, in addition to the initial first 20 minutes, roast for 15 (rare) or 20 (medium) minutes per 450g.

Let me know what you think, and if you have any go-to Sunday roast tricks up your sleeve!

Enjoy, Millie xx

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Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

Use this little number with anything… on meat, fish, with grains… whatever you want really! It’s so quick and easy to make there’s absolutely no excuse to go back to shop bought ready made rubbish!!!

Roasted Red Pepper Pesto

This is enough to make enough of my chicken and roasted red pepper pesto rescue pasta sauce for four hungry adults. However it should keep in the fridge for 3-5 days.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Ingredients
  

  • 1 red pepper
  • 1 garlic clove
  • 30 g pine nuts
  • 20 g parmesan
  • 2 tbsp extra virgin olive oil
  • Salt and Pepper

Instructions
 

  • Roast the pepper in the oven at 180C for 30 minutes.
  • Once the pepper is done, add everything into a blender and whiz until smooth. Told you it was easy!
 Enjoy, Millie xx

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