- 1 x 1.8kg/4lb lean rib of beef, French-trimmed and chined, boneless rib, or topside joint
- Salt and freshly milled black pepper
- Large bunch fresh thyme leaves
- 15-30ml/1-2tbsp olive oil
- 15ml/1tbsp plain flour
- 300ml/½pint stout
- 150ml/¼pint good, hot beef stock
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the joint on a chopping board, score the skin and make several slits over the joint. Season. Stuff the fresh thyme leaves into the slits and rub the olive oil over the joint.
- Place the joint on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices.
- When the beef is cooked transfer to a warm platter, loosely cover with foil and leave to rest for 5-10 minutes. Retain the contents of the roasting tin for the gravy.
- Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 30ml (2tbsp) of any rich, beefy juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or wooden spoon, gradually add the stout and stock. Stir again, scraping the base of the pan to release any sediment.
- Add 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 the stout gravy.