- 1 x 2.7kg/6lb lean fore rib of beef, French-trimmed, boneless rib of beef or topside joint
- 30ml/2tbsp freshly chopped tarragon
- 30-45ml/2-3tbsp extra virgin olive oil
- 100ml/3½floz orange liqueur
- Salt and freshly milled black pepper
- 45ml/3tbsp thick cut orange marmalade
- 450g/1lb kumquats, halved or 4 clementines or satsumas, unpeeled and cut in half
- 15ml/1tbsp plain flour
- 600ml/1pint good, hot beef stock
- Preheat the oven to gas mark 4-5, 180-190°C, 350-375°F.
- In a small bowl mix together the tarragon, olive oil and half the orange liqueur. Season the rib joint and rub the tarragon and olive oil mix over the surface. Transfer to a large bowl or dish, cover and marinate in the refrigerator overnight.
- 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.
- 20 minutes before the end of the cooking time mix together the marmalade and the remaining liqueur and brush the joint with the glaze. Remove the roasting rack, add the kumquats, clementines or satsumas and position the beef in the centre of the tin and return to the oven.
- Remove the joint with the kumquats, clementines or satsumas from the oven and transfer to a warmed platter. Cover and leave to rest for 15-20 minutes. Meanwhile, make the gravy: Spoon off any excess fat from the roasting tin and discard. Place the roasting tin over medium heat and sprinkle over 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, 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.
- Serve the beef with roast potatoes, Yorkshire puddings, seasonal vegetables and wild mushroom and walnut stuffing.