W L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
KING OF THE ROAST - BEEF RIB
From all the team at Muffs have a Merry Christmas & Happy New Year .
INGREDIENTS
• Dry aged rib beef - two rib joint
• Carrot
• Celery
• Leek
• Onion
• Port
• Thyme two sprigs . Just the leaves .
• 2 clove garlic
• Parsley 100g
• Panko breadcrumbs
• Beef stock
METHOD
• Preheat your oven to 220 o c . On a tray add chopped carrot , celery , leek & onion with a splash of water on the bottom of the tray .
• Allow the joint of meat to come to room temperature then season well with salt and pepper , tsp mustard 1 / 2 tsp marmite , drizzle with some rapeseed oil and massage into the meat .
• Place the joint on the tray with the vegetables and put into the oven . Reduce temperature down to 190 o c . Cook for approx 20 minutes .
• Add about 300ml of port and an equal quantity of water and continue to cook at 170 o c for 1 hour .
• In the meantime , finely dice the garlic , parsley and thyme until superfine . Add to the breadcrumb .
• Remove from the oven and carefully paint the joint with mustard to coat the top . Then sprinkle the top with breadcrumb to form a crust - try and get it as thick as possible without it falling off . Add a little more liquid to the tray if you need to and place in the oven for the final 25 mins until the outside is golden brown .
• Allow to rest for 30 mins before serving . With the pan juices , add about a pint of beef stock and place over the stove . Use a wooden spoon to get all the coloured bits off the pan , thicken with a little flour and pass through a sieve .
• Serve with roast potatoes , carrots and Yorkshire pudding .
38 wirrallife . com