Step 1

Mix together ale, olive oil and mixed herbs.

Step 2

Add the boneless rib of beef joint and fully coat the whole joint of the beef.

Step 3

Cover and keep in the fridge for at least 2 hours, preferably overnight to marinade

Step 4

1 hr before cooking, remove the boneless beef joint from the fridge and out of the marinade. Preheat the oven at 210°C fan or 450°F

Step 5

Chop onions, carrots and garlic bulbs and place in the baking tray, this prevents the meat from touching the bottom of the tray. You could use a rack instead?Now pour the brown ale marinade mixture into the baking tray

Step 6

Grind coriander and peppercorns with a mortar and pestle or use already ground coriander and peppercorns

Step 7

Sprinkle the crushed coriander and peppercorn over the top of the beef joint.

Step 8

Place in the oven at 210°C fan / 230°C / 450°F for 10 min, this will sear the meat.

Step 9

After 10 minutes, turn down to 180°C fan / 200°C or 400°F and cook for a further Times shown are for 2500g/2.5kg/5.5lb (instructions for smaller/bigger joints will need time adjusted, see blog post for guidance)Rare - 1hr 20 min Medium Rare - 1hr 50 min (this is how we cooked the one shown in images)Medium - 2hr 15 minWell Done - 2hr 40 min

Step 10

Cover roasting tray loosely with foil and allow to rest for at least 20 minutes. This is an important step to allow the juices to settle throughout the joint.

Step 11

Once rested, carve into desired size slices. Ready to serve.