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Roast beef with red wine gravy
- forerib of beef 2-rib, French-trimmed, chine bone removed
- olive oil
- 8 shallots , halved and peeled
- a few sprigs of thyme
- 1 tbsp flour
- 350ml red wine
- 300ml beef stock
- 2 tsp redcurrant jelly
Directions:View on BBC Good Food
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