- 1 x 2.7kg/6lb lean boneless rib of beef, sirloin or traditional rump roast
- Salt and freshly milled black pepper
- 10ml/2tsp ground allspice
- 10ml/2tsp ground mace
- 5ml/1tsp ground nutmeg
- 40g/1½oz light soft brown sugar
- 45ml/3tbsp Port
- 15ml/1tbsp plain flour
- 300ml/½pint good, hot beef stock
- 300ml/½pint good red wine
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- In a small bowl mix the spices and sugar together.
- Place the joint on a chopping board; make several slashes over the surface of the joint, taking care not to cut the butcher’s string or elasticated meat bands and season. Coat on both sides with the spice mixture. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time. Cover with foil if browning too quickly.
- Ten minutes before the end of the cooking time remove the joint from the oven and brush with the Port. Return to the oven for the remainder of the cooking time.
- Remove the beef from the oven, cover and leave to rest for 15-20 minutes. Meanwhile, to make the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle with the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
- Add the remaining stock, wine and any meat juices from the platter. Adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
- Garnish the beef with fresh rosemary leaves and serve with seasonal vegetables and the gravy.