Porcini-rubbed rib of beef served on a wooden carving board

Porcini-rubbed rib of beef

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(1 ratings)

Prep: 35 mins Cook: 1 hr, 45 mins Plus 24 hours chilling

More effort

Serves 6

This rib of beef is a real showstopper and packed with umami flavour, but it's so easy to make too. Rub in the porcini powder and salt 24 hours before cooking and let it do the hard work for you

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving (8)

  • kcal652
  • fat44g
  • saturates20g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein63g
  • salt2.1g
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Ingredients

  • dried porcini mushrooms
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 3kg grass-fed rib of beef (3 bones)
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 tbsp smoked sea salt (I like to use Maldon)

Method

  1. Tip the porcini mushrooms into a food processor and blitz to a powder. Put the beef in a roasting tin and rub all over with the porcini powder, smoked salt and plenty of freshly ground black pepper, do this at least 24 hrs before cooking. Cover loosely and place in the fridge overnight.

  2. Remove the beef from the fridge at least 3 hrs before you want to cook it. Heat oven to 140C/120C fan/gas 2. Uncover the beef and cook for 1 hr 20 mins.

  3. Turn the oven up to 220C/200C fan/gas 7 and cook for another 25 mins for medium rare until the fat is blistered and browned. If you have a meat thermometer, the core temperature should be 55C for rare, 65C for medium and 75C for well done (bear in mind that the beef will keep cooking and the temperature will continue to rise slightly as it sits). Leave to rest under a piece of foil for at least 20 mins and serve with our bone marrow stuffing, sautéed wild mushrooms and umami gravy.

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