Herb-scented slowroasted rib of beef

BBC Good Food - - Roasts -

‘This is an amaz­ing way to get sub­tle flavours into the rib, and makes for a per­fect Christ­mas roast. Peo­ple ob­sess over how rare beef should be cooked, when ac­tu­ally this should be dic­tated by the cut you’re us­ing. Ideally, you want the lovely fat that runs through this rib to melt, so it’s bet­ter to cook the joint more medium than medium rare. Low-tem­per­a­ture cook­ing is all about pre­ci­sion, so to get this just right a dig­i­tal cook­ing ther­mome­ter is es­sen­tial.’ Tom Ker­ridge tomk­er­ridge.com

SERVES 10 PREP 30 mins plus at least 3 hrs to bring to room tem­per­a­ture COOK 5 hrs plus rest­ing MORE EF­FORT

3-bone rib of beef joint (about 3-3.5kg)

4 gar­lic cloves, left whole but bashed once 4 rose­mary sprigs

½ pack thyme hand­ful bay leaves 4 all­spice berries

4 cloves

1 tsp black pep­per­corns 200ml red wine

1 tbsp plain flour for the glaze

2 tbsp Bovril

2 tbsp Di­jon mus­tard 1 tbsp black trea­cle

1 Take the beef out of the fridge and leave it to come up to tem­per­a­ture overnight or for at least three hours. Tip the gar­lic and all the herbs and spices into a large roast­ing tin and, us­ing a blow torch or un­der a hot grill, singe the herbs un­til they start to smoul­der (if us­ing a grill to do this, do not leave it unat­tended), then leave to cool slightly.

2 Heat oven to 100C/80C fan/gas 1/4. Rub a tbsp of salt over the meat, then sit the joint on top of the herbs. Pour over the wine, then tightly tent the tin in a cou­ple of sheets of ex­tra-wide foil. Roast in the oven for 1 hr, then re­duce the tem­per­a­ture to 70C/50C fan (if you have a gas oven, don’t ad­just the tem­per­a­ture), and slow roast for 3 hrs more.

3 Re­move the foil, then in­sert a dig­i­tal probe into the mid­dle of the joint – when the tem­per­a­ture reaches around 60C, it’s ready. If the meat is not up to tem­per­a­ture, in­crease oven to 150C/130C fan/gas 2, and roast with the foil off, check­ing the tem­per­a­ture ev­ery 15 mins. While the beef is cook­ing, make the glaze by whisk­ing all the in­gre­di­ents to­gether.

4 When the beef is cooked, re­move from the oven and in­crease the tem­per­a­ture to 230C/210C fan/gas 8. Re­turn the beef to the oven for 5 mins to crisp and blis­ter the fat, then gen­er­ously brush the glaze all over the joint and re­turn to the oven for 5 mins un­til sticky and slighty charred – keep an eye on it, as it will burn very eas­ily at this stage. Lift the beef onto a chop­ping board and leave to rest for 20 mins.

5 To make a herby gravy, put the roast­ing tin over a low heat and stir in the flour to make a gloopy paste. Add in any re­main­ing glaze, then care­fully pour in 500ml boil­ing wa­ter. Boil for a few min­utes, then strain into a small pan and keep warm. Serve the beef in thick slices, with gravy on the side.


PER SERV­ING 558 kcals • fat 35g, • sat­u­rates 16g • carbs 4g • sug­ars 2g • fi­bre 1g • pro­tein 52g • salt 2.4g

Learn how to carve a rib of beef like a pro and about sup­port­ing rare live­stock breeds on p132.

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