Edward Hayden's Roast Rib of Beef

Tue, 22 March 2016

Chef Edward Hayden has this Easter cooking inspiration!

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Ingredients

For the beef:

2 Beef Stock Cubes

1tbsp olive oil, plus a little extra for the gravy

1.5kg (3lb) rib of beef

For the asparagus:

3 tablespoons olive oil

2 1/2 pounds fresh asparagus, preferably of similar thickness, woody ends trimmed off

1 1/2 tablespoons chopped garlic

Salt & pepper

Method

Preheat your oven to gas 7, 220°C, fan 200°C.

Make a paste with 1 Beef Stock Cube and 1 tbsp oil.

Rub this into the beef. Heat a thick-based frying pan on the hob and add the beef, fat-side down.

Once the fat has rendered and turned golden brown, turn the beef to sear all sides.

Remove the beef from the pan and place in a roasting tin.

Drizzle the fat from the pan over the joint and put the roasting tin on the hob for a few minutes to heat. For rare meat, transfer the joint to the oven and cook for 30-45 minutes (depending on your oven), turning the meat at the halfway stage.

Remove the joint from the roasting tin and place on a board or large plate to rest.

To round out the meal, blanch asparagus in boiling water.

Once the roast is done, toss the spears with a garlic-infused oil then grill them for 2 to 3 minutes.

Place the roasting tin on the hob and crumble 1 Beef Stock Cube into the tin, adding a little water to deglaze.

Mix thoroughly and transfer to a saucepan.

Bring this to the boil and add a couple of drops of olive oil to thicken, and add texture to the gravy.

Reduce the sauce to thicken and pour over the beef joint and vegetables.

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Watch the full video below: