Recipe: Rib of beef with Wagyu dripping potatoes
A delicious and easy dish so you don’t need to spend your evening in the kitchen. A good rib of beef is a hard cut to beat if you’re a beef lover. The flavour is in the natural fat that runs around and within the eye of the meat. Pair with Farm Shop Wagyu dripping roast potatoes and add cheese and rosemary for a delicious meal for two. Serve with Farm Shop gravy or hot horseradish sauce.
Recipe courtesy of Mark Hix
Ingredients
- 800g-1kg rib of beef
- Salt & freshly ground black pepper
- Vegetable/rapeseed oil
- Farm Shop Wagyu dripping roast potatoes
- Sprigs of rosemary
- 100-120g Westcombe cheddar, grated
- 1 jar horseradish Chimichurri sauce
Method
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STEP 1
Preheat the oven to 200ºC/392ºF/gas mark 6.
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STEP 2
Put the Farm Shop Wagyu dripping roast potatoes in the oven for 45 minutes.
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STEP 3
Heat a ribbed griddle or barbecue. Then, season and lightly oil the beef and cook for about 7-8 minutes on each side, keeping it rare. This will depend on the thickness of the beef; you can use a temperature probe to check that it’s cooked, aiming for a core temperature of 55-60°C.
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STEP 4
Remove the meat and leave to rest for 5 minutes. When the potatoes are crispy, scatter the cheese and rosemary over them and return to the oven for 5-6 minutes.
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STEP 5
To serve the beef, cut away the bone, then slice the meat into 1cm slices and arrange it on a board or serving dish with the bone, horseradish, chimichurri sauce, and potatoes.