Entree: Guernsey – Roast Guernsey Beef (Traditional roasted beef joint seasoned and roasted to serve with pan gravy)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 1 hr

Total 2 hrs

Ingredients

- 1 bone-in beef rib roast, about 4 lb (1.8 kg)
- 2 tbsp (30 ml) olive oil or rendered beef fat
- 2 tsp (10 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 4 cloves (12 g) garlic, minced
- 2 tbsp (8 g) fresh rosemary, chopped
- 1 tbsp (4 g) fresh thyme leaves
- 1 large onion, halved (approx. 8 oz / 225 g)
- 2 carrots, cut into large pieces (approx. 8 oz / 225 g)
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) red wine (optional)
- 2 tbsp (30 g) unsalted butter (for finishing gravy)

Instructions

1. Remove the roast from the refrigerator 1 hour before cooking to come to near room temperature. Preheat the oven to 475°F (246°C).
2. Pat roast dry. Rub with olive oil, then season all over with sea salt, black pepper, minced garlic, chopped rosemary, and thyme.
3. Place onion and carrots cut-side down in a roasting pan to form a rack. Set the roast on top, fat side up. Roast at 475°F (246°C) for 15 minutes to develop a crust.
4. Reduce oven temperature to 350°F (177°C) and continue roasting until internal temperature reaches 125°F (52°C) for rare, 135°F (57°C) for medium-rare, about 12–15 minutes per pound after the initial sear. Use an instant-read thermometer in the thickest part.
5. Remove roast to a cutting board, tent with foil, and rest 15–20 minutes while juices redistribute. Meanwhile, place roasting pan over medium heat on the stovetop, add red wine to deglaze, scraping up browned bits, then add beef stock and simmer to reduce slightly.
6. Whisk in butter off the heat to finish the gravy, adjust seasoning with salt and pepper, and strain if desired. Carve the roast into slices and serve with pan gravy and roasted vegetables.