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Porcini-rubbed rib of beef

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

Porcini-rubbed rib of beef

Name: Porcini-rubbed rib of beef
Prep time: 35 min
Cook time: 1 h 45 min
Total time: 2 h 20 min
Yield: 6
Ingredients: dried porcini mushrooms; 3kg grass-fed rib of beef (3 bones); 1 tbsp smoked sea salt (I like to use Maldon)

Matt Brown

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Serves 6

More effort

Prep: 35 mins

Cook: 1 hr and 45 mins

Plus 24 hours chilling

A star rating of 4.5 out of 5.8 ratingsRate

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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

Gluten-free

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Bone marrow stuffing

A star rating of 0 out of 5.0 ratings

Sautéed wild mushrooms

A star rating of 4.5 out of 5.4 ratings

Umami gravy

A star rating of 3.5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

dried porcini mushrooms
3kg grass-fed rib of beef

(3 bones)
1 tbsp smoked sea salt

(I like to use Maldon)

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Nutrition: Per serving (8)

kcal652
fat44g
saturates20g
carbs2g
sugars0g
fibre0g
protein63g
salt2.1g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2018

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A star rating of 4.5 out of 5.8 ratings

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