Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
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Ingredients
3-bone rib of beef, about 3kg
3 tbsp olive oil
1 tbsp flaked sea salt
2 tsp freshly ground black pepper
For the stuffing
30g dried porcini
150g smoked streaky bacon
3 echalion shallots, finely diced
3 sprigs of sage, leaves chopped
3 garlic cloves, crushed
75g white breadcrumbs
For roasting
2 large onions, thickly sliced
4 rosemary sprigs
4 garlic cloves, skin on, slightly bashed
For the gravy
1 litre fresh beef stock
4 tbsp plain flour
200ml port
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Prepare to the end of step 4 the day before; chill. Let the beef come up to room temperature for at least 2 hours before browning and roasting it.
Remove the beef from the fridge and allow it to come up to room temperature. This will take about 2 hours. Soak the porcini in 250ml boiling water for 30 minutes. In the meantime, finely chop the bacon and fry in a nonstick frying pan until crisp.
Use a slotted spoon to transfer the bacon to a bowl. Add the shallots to the pan and cook on a low heat until soft but not coloured, then add the sage and garlic and cook for 2-3 minutes, stirring occasionally.
Add the shallot mixture to the bowl. Drain the porcini, reserving the liquid to add to the gravy, and finely chop. Mix with the shallots and bacon. Add the breadcrumbs, season and set aside.
Make a cut into the meat between the bones and the fat, lengthways, using a small, sharp knife. You want to create a 5cm deep pocket. Discard any large pieces of fat. Tie a piece of kitchen string around the joint to hold it together and prevent further tearing. Gently rub the olive oil and salt and pepper all over the joint.
Preheat the oven to 180°C, fan 160°C, gas 4, and put the frying pan back on a high heat. Add the beef to the hot frying pan and sear it all over for about 8 minutes so it has a lovely dark crust on each side.
Remove the joint to a plate or board and, once cool enough to handle, gently pack the stuffing into the pocket, pressing it down and along. Using kitchen string, tie around the beef vertically in between the ribs so that the pocket closes and the stuffing is held in place.
Put the onions in a roasting tin and sit the beef on top. Drain the fat from the frying pan and keep it for cooking roasties. Pour half the beef stock for the gravy into the frying pan and bring to the boil, scraping the bottom to release any stuck bits. Pour this into the tin around the beef. Add the rosemary sprigs and bashed garlic cloves.
Roast for 1 hour 40 minutes to 2 hours in the lower half of the oven, until the internal temperature reads 55°C for medium rare, 60°C for medium or 65°C for well done, using a meat thermometer. Cover the bones and stuffing with foil during cooking if they’re darkening too much.
Remove the beef to a carving board and leave it to rest, covered loosely with foil, for at least 30 minutes before carving. While the beef is resting, put the roasting tin on the hob and bring to a gentle boil. In a small bowl, mix the flour with a couple of splashes of port until it becomes a paste. Whisk this paste slowly into the tin and pour in the rest of the port. Simmer for a few minutes to reduce slightly, stirring often. Pour in the reserved porcini liquid and the rest of the beef stock to give the desired gravy consistency. Simmer for 5 minutes and season to taste.
Strain the gravy through a sieve, making sure you press the onions and garlic well to squeeze out the maximum flavour. Pour into a warmed serving jug and serve alongside the rested and carved beef.
One of the appealing features of a prime rib is the salty, seasoned, beefy outer layer. Many methods include an instruction to reverse sear (sear after cooking) your roast to increase the crispiness.
Season the joint with the crushed pepper and sea salt or a flavouring of your choice. Press onto the fat and flesh to evenly coat. Roast for 20 minutes at 220C/fan 200C/gas 7, then turn the oven down to 160C/fan 140C/gas 3.Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare.
How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.
It's no secret that roasts need to cook slow and slow, but for that killer crust on a prime rib the secret is to hit it with a lot of heat first. Like our other prime rib recipes, this rosemary-rubbed prime rib cooks at 450F for 20 minutes before cooking for another 60 to 90 minutes at 350F.
These ribs are chunky, with plenty of meat surrounding the bones and dense fat marbling throughout. This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender.
Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in butcher paper. Roasts should be brought close to room temperature before they go into the oven to ensure more even cooking.
The ribeye cut comes from the exact same rib area of the animal. The cut is from the rib roast, aka prime rib. To be considered a ribeye, the steak must be cut before the roast is cooked. Cost Ribeyes can be bone-in or boneless, with boneless cuts generally being more expensive per pound.
Place the roast (ribs down or fat side up) in roasting pan. Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time.
The USDA does not recommend cooking meat and poultry at oven temperatures lower than 325 °F because these foods could remain in the "Danger Zone" (temperatures of 40° to 140 °F) too long. Bacteria which may be present on these foods multiply rapidly at these temperatures.
Prime-grade prime rib costs about $17 a pound, while Choice-grade prime rib goes for about $13 a pound. Additionally, some butchers offer dry-aged prime rib--Prime-grade rib roasts that have been aged for up to a month to tenderize the meat and concentrate its flavors. Dry-aging adds another $2 to $3 to per pound.
Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.
The trick to grilling a roast is searing it first and fast over high heat and then moving it to a lower temperature and allowing it to continue cooking slowly. The sear will not only create a perfect barbecue crust, but it will also lock in those juices that you don't want to escape.
It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.
It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.
Steaks, burgers, and chops that are 1 inch or more in thickness are best cooked using a two-stage cooking method. Sear first over direct heat, then finish over indirect heat. Be sure to deduct the searing time from the total estimated cooking time to determine the finishing time.
Many recipes will have you start your meat in a really hot oven or in a roasting pan on the stovetop to brown it before reducing the temperature to finish it off. In fact, the opposite method works better. Slow roast first, then brown at the very end.
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Prep time: 40
