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Brandied Beef Rib Roast with Peppercorn Sauce

Peter Timbs Meats

One Brandy, One Beef


  • 2kg Peter Timbs beef rib roast
  • 5 cloves garlic, crushed 
  • 8 bay leaves
  • 1 cup (250ml) brandy
  • ¼ cup (60ml) vegetable oil
  • 2 Tablespoons plain flour
  • 1 cup (250ml) beef stock
  • 600ml cream
  • 3 teaspoons drained green peppercorns, bruised


Combine beef, garlic, bay leaves and brandy in a large bowl, mix well. Cover, refrigerate for 3 hours or overnight.

Drain beef from marinade. Reserve marinade. Heat oil in a large baking dish, add beef, cook on stove top until browned all over. Bake uncovered, at 230deg for 15 minutes, reduce heat to 180deg and pour over marinade, bake for about 1 ½ hours or until beef is cooked to your liking. Cover with foil and let rest for 20 minutes before slicing.

Drain all but 2 Tablespoons of juices from dish, add flour, stir over heat until bubbling. Gradually stir in stock, stir over heat until mixture boils and thickens. Stir in cream and peppercorns, simmer, uncovered until sauce is heated through. Serve beef with sauce.

Serves 8

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