We’ve got some delicious Dexter beef in from a respected breeder in North Yorkshire and it’s irresistible, beautiful meat of outstanding quality and tastes as beef used to taste.
Increasingly being used by leading chefs, it comes in smaller family-sized joints and cuts, cooks superbly because of the excellent marbling and eats like a dream. Here’s a rib of beef recipe that would lend itself ideally to this cut, either with traditional accompaniments or a rocket salsa.
George Payne: Rib of beef with rocket salsa
Serves: 8
Ingredients
- 3 rib of beef approx. 3.25kg-4 kg
- 100g rocket
- 3 heaped tbsp capers
- grated zest and juice of 1 lemon
- 1 heaped tsp Dijon mustard
- 4 tbsp extra-virgin olive oil
Method
- Allow the beef to reach room temp then place in a roasting tin.
- Season all over, then place in a preheated oven 230C/Gas 8 for 15 mins.
- Reduce the heat to 170C/Gas 3 for a further 17 mins per 450g for medium-rare.
- Baste a couple of times.
- Once cooked, rest in a warm place before serving.
- For the salsa, place the ingredients in a food processor or chop everything together by hand.
- Stir in the oil and lemon juice.
- Season to taste.
