Roast Rib of Beef With Port and Stilton Gravy | Nigella's Recipes | Nigella Lawson

Ingredients

• 1 x 3.8 kilogram Scotch or black Welsh beef forerib (a 4-rib joint)
• 2 onions (peeled and cut into 1cm rounds)
• 2 x 15ml tablespoons garlic infused olive oil (or regular olive oil)
• 1½ teaspoons Maldon sea salt flakes or ¾ teaspoon fine sea salt
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper
• 2 x 15ml tablespoons fatty juices, from the roast beef tin
• 1 x 15ml tablespoon plain flour
• 125 millilitres ruby port plus 1 tablespoon extra
• cooked onions from the roast beef tin (optional)
• 500 millilitres organic beef stock, "fresh" from a shop-bought tub
• 125 grams crumbled blue cheese
• 1 teaspoon redcurrant jelly
• salt (to taste)
• black pepper (to taste)
• extra juices from the roast beef tin and carving board