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Stuffed Rib of Beef

https://www.gordonramsayrestaurants.com/recipes/stuffed-rib-of-beef/

StuffedRibRecipe

Ingredients

  • 3-bone rib of beef on the bone, about 3.5-4.5kg, chine bone (spine) removed
  • 2 heaped tsp English mustard powder
  • 6 carrots, peeled and halved length-ways
  • 6 parsnips [potatoes can replace], peeled and halved length-ways
  • Stuffing:
    • 1 onion, peeled and finely diced
    • 200g Portobello or chestnut mushrooms, wiped clean and finely chopped
    • 3 cloves of garlic, peeled and chopped
    • 300g baby spinach
    • 75g breadcrumbs made from stale bread (1 or 2 days old)
    • 2 tarragon sprigs, leaves only, roughly chopped
    • 1 lemon thyme sprig, leaves only
    • 1 free-range egg yolk
    • Olive oil
    • Sea salt and freshly ground black pepper

Instructions

  • Take the beef out of the fridge and allow it to come up to room temperature (about 1 hour).
  • Preheat the oven to 230°C/Gas 8.
  • For the stuffing:
    • Place a heavy-based sauté pan over medium heat and add a dash of oil.
    • When hot, add the onion with a pinch of salt and pepper and sauté until softened.
    • Add the mushrooms and cook until tender. Add the garlic and sauté for 2 minutes, then add the spinach, in batches if necessary.
    • Once the leaves have completely wilted, remove the pan from the heat and finely chop.
    • Transfer to a bowl and allow to cool slightly.
    • Add the breadcrumbs and herbs to the stuffing and stir well.
    • Taste and adjust the seasoning as necessary.
    • Stir in the egg yolk to bind the mixture.
  • For the ribs:
    • Place the beef on a chopping board with the ribs on the right-hand side.
    • Insert the tip of a sharp knife on the left-hand side of the meat about 3cm in from the edge and make a long incision just above the ribs, going two-thirds of the way into the joint. The idea is to separate the meat from the bones, but leave it attached along the bottom.
    • Gently pull the meat apart and push the stuffing into the gap (it might not take all the stuffing, in which case, put the excess in a small ovenproof dish, cover with a lid or foil, and bake it for the last 10-15 minutes of the meat cooking time).
    • Tie a couple of pieces of string horizontally around the meat and vertically between the rib bones to secure the stuffing in place.
    • Put the mustard powder in a bowl with a pinch of salt and pepper and enough olive oil to form a thin paste. Rub the mixture into the meat.
    • Place the carrots and parsnips into the roasting tin and drizzle with olive oil.
    • Put the meat on top of the vegetables and roast for 15 minutes to brown the outside of the meat.
    • Lower the temperature to 180°C/Gas 4 and continue roasting for 15 minutes per 450g of meat, plus 15 extra minutes at the end if you like rare beef (the internal temperature should register 50-53°C on a meat thermometer) or for a further 20-30 minutes if you prefer beef medium rare (internal temperature 54-57°C).
    • Remove the vegetables after 35 minutes and set aside ready to reheat before serving.
    • Once cooked, remove the beef from the oven, cover loosely with foil, and leave to rest for at least 20 minutes, and anything up to 45 minutes.
  • To serve:
    • Place the vegetables back in the oven at 180°C for 15 minutes to finish cooking and reheat.
    • Remove the string from the beef and slice away the rib bones, then carve the meat and spoon the stuffing and vegetables onto a serving platter.
    • Serve with Yorkshire puddings using this recipe.
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