beef fore rib

Roast Beef Fore Rib, Caramelised Onions, Pfifferlinge and Thyme

A beef fore rib like this will win the heart of any man! I used to be really intimidated cooking large cuts of meat but actually this is really easy (and no, just because I am a chef I don’t know how to cook EVERYTHING. I still learn along the way too). Head on down to your local butcher, get them to cut you a fresh piece and give it a bash!

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My dad and I were at Bourough Market in London recently and wandered past Northfield Farm Butchers – my dad nearly jumped into the display case when he saw the beef fore rib – he was so excited! Aged 3-4 weeks on the bone we couldn’t resist to get a piece and after a bit of banter with the butcher we trotted off proudly with our prize. Seasoned with an abundance of fresh thyme and rosemary, topped with sauteed Pfifferlinge mushrooms and some caramelised onions for a bit of extra sweetness, you’re onto a winner!


Roast Beef Fore Rib, Caramelised Onions, Pfifferlinge and Thyme

Serves 3-4

1 kg Beef Fore rib (minimum), on the boneGirolles

A good glug of Olive oil

2 tblsp butter, or even better, garlic butter

A handful each of fresh rosemary and thyme, leaves picked

Flaked sea salt and cracked black pepper

150g Pfifferlinge/Girolle mushrooms, cleaned

2 Onions, halved and sliced

1 tblsp light brown sugar

4 Cloves garlic, minced

A generous glug of Brandy or Sherry to deglaze the pan afterwards

Here’s How:

  • Pre-heat your oven to 240°C
  • Take the meat out of the fridge at least half an hour before cooking in order for it to come to room temperature
  • Combine 2 of the minced garlic cloves with the picked herbs (save some for the mushrooms), and a bit of olive oil to form a paste and massage evenly into the meat
  • Season generously on both sides with the salt and pepper
  • Heat your pan and add the olive oil, get it nice and hot but not smoking
  • Seal the meat on both sides for a couple of minutes, let it brown and caramelise a bit – the smells of the meat and herbs will get your mouth watering! You can add a bit of butter here if you want for some extra flavour
  • Transfer the meat to the oven, throw in the thyme and rosemary stalks with it
  • Roast for about 35 mins, basting occasionally with the juices from the meat
  • Reduce the heat to 190°C and roast for a further 5-10 mins. The meat should be nicely browned on the outside and still pink in the middle. Leave to rest, covered, for about 10 mins
  • In the meantime, using the pan in which you seared the beef, melt another knob of butter and add your onions allowing them to caramelize over a medium heat. Add the sugar to help them get that nice golden colour
  • When they have softened and browned to your liking, throw in the mushrooms, remaining garlic and herbs. You may need an extra dash of oil or butter here as the mushrooms soak up a lot of the moisture
  • Keep tossing through so as not to burn the garlic
  • Reduce the heat and add your Brandy or Sherry to deglaze the pan – you will get a nice sizzle here
  • Turn off the heat and give it a good stir through, adding the juices from the meat and letting it all work its magic – yum!!
  • Slice up the beef and top with the beautiful caramelised onions and mushrooms
  • Serve with roasted potatoes or a fresh rocket salad and some horseradish or mustard

Bon Appetite!

beef fore rib

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