The beef:
3 beef ribs, at room temperature
1 tin of smoked oysters, take them out of the tin and add the onions to them, mix well.
Fresh parsley
1 onions or 2 shallots, finely chopped
Black pepper

The beetroot sauce
4 medium sized fresh beetroots or ones that are already cooked
6 small fresh beetroots or ones that are already cooked
5-6 fl oz of red wine
1 tablespoon of spicy red wine e.g. Shiraz – keep some spare in case the sauce dries up
1 teaspoon of mixed spice
2 cloves of garlic, finely chopped
1 teaspoon of coriander seeds or 1 teaspoon of ground coriander
1 large orange, zest and juice
½ cube of chicken stock
1 tablespoon of chicken bouillion or ½ cube of vegetable stock
1 tablespoon of vegetable bouillion
1 vanilla pod

To finish the beetroot sauce
1 clove of garlic
1 small red onion, cut into strips
1 teaspoon of fresh rosemary
½ teaspoon of dried rosemary
1 teaspoon of fresh thyme
½ teaspoon of dried thyme
5 fl oz of the beetroot sauce

METHOD

Make cuts along the side of the beef rib and stuff an oyster and some of the onion mixture into each cut. Seal the cuts so that the oysters can not be seen.

Rub some dry mustard mixed with one tablespoon of salt and a little pepper on the skin of the meat so that it crisps.

Cook the meat for 20 minutes at 240C and then turn the heat down to 190C and cook for 15 minutes per pound if you want the meat to be rare. For rare-medium, the same amount of time but add a further 15 minutes. For well done, add 30 minutes.

When the meat is ready, take out of the oven and leave to cool for at least half an hour to an hour. Cover with foil to keep the heat in.

*Keep the juice in the tin to make the sauce.

The beetroot sauce:
Peel the fresh beetroot or take the beetreet out of the pack and slice. Tip - wear gloves to avoid colouring your hands!

Put the beetroot in a saucepan and add all the other ingredients.

Bring everything to the boil and then simmer until the beetroot are tender. 4 minutes of cooking for already cooked beetroots. The cooking time of fresh ones depends on the type - some can take 15 minutes, others 40 minutes! It's therefore important to keep some of the wine just in case you'll need to add some more liquid to the beetroot.

When the beetroot is ready, take the beetroot out of the liquid and keep them warm. Sieve the liquid.

You'll need to use the meat tin to finish the sauce. If there's too much grease in the tin, take some out but keep just in case.

To finish the beetroot sauce:
Put the tin over a moderate heat and fry the red onion and garlic for approximately 5-6 minutes. Add the herbs and cook for 2 minutes.

Add the beetroot sauce to the tin and boil for approximately 2 minutes. The beetroot can be put back in the sauce or served separately.

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