Rib of Welsh Beef with Cranberry and Walnut Stuffing

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Friday 5th June 2015


  • Rib of Welsh beef on the bone
  • 1 red onion, quartered
  • 100g (4oz) frozen cranberries
  • Seasoning
  • 30ml (2tbsp) Port
  • 15ml (1tbsp) olive oil
  • 30ml (2tbsp) Port
  • 30ml (2tbsp) cranberry sauce


  1. Preheat oven to Gas 4, 180ºC, 350ºF. Weigh joint and calculate cooking time: Rare - 20 minutes per 450g/½kg (1lb) plus 20 minutes Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes
  2. Place joint in a shallow foil lined roasting tray. Add the joint; arrange onion quarters and frozen cranberries around the joint and spoon over the port and oil.
  3. Scrunch the foil around the bottom of the joint to catch juices close around the joint.
  4. Remove joint from oven and allow to stand for at least 10-15 minutes.
  5. Pour all the juices into a small pan and add the Port and cranberry sauce. Fast simmer and reduce to the desired thickness.
  6. Serve thick slices of beef with roasties,Yorkshire puddings and seasonal veg.

Recipe Information

Serves 6
Calories 301 kcals
Cooking Time

Nutrition Information

  • Calories 301 kcal
  • Energy 1259kj
  • Fat 13g
  • Saturates 5.2g
  • Salt 0.8g
  • Iron 3.1mg
  • 5-a-day 0.5

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