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Mustard roast beef
- 3-ribs forerib of beef (approx 2.3kg after chine bone removed), French-trimmed
- olive oil
- 3 tbsp Dijon mustard
- 8 shallots , peeled and halved
- few sprigs thyme
- 1 tbsp plain flour
- 350ml red wine
- 300ml beef stock
- 2 tsp redcurrant jelly
Directions:View on BBC Good Food
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