Porcini-Rubbed Roast Rib of Beef Recipe

Introduction

This porcini-rubbed rib of beef offers a rich, earthy flavor that’s perfect for special occasions or a decadent weekend meal. The dried porcini powder adds an intense umami note that enhances the natural taste of the grass-fed beef. With a simple preparation and careful cooking, you’ll impress your guests with a beautifully roasted and flavorful centerpiece.

Ingredients

• 3kg grass-fed rib of beef (3 bones)
• Dried porcini mushrooms (enough to blitz into a powder)
• 1 tbsp smoked sea salt (such as Maldon)
• Freshly ground black pepper (to taste)

Instructions

1. Step 1: Tip the dried porcini mushrooms into a food processor and blitz until you have a fine powder.
2. Step 2: Place the rib of beef in a roasting tin and rub it all over with the porcini powder, smoked sea salt, and plenty of freshly ground black pepper. Do this at least 24 hours before cooking for the flavors to penetrate the meat.
3. Step 3: Cover the beef loosely and place it in the fridge overnight.
4. Step 4: Remove the beef from the fridge at least 3 hours before cooking to bring it to room temperature.
5. Step 5: Preheat your oven to 140°C (120°C fan)/gas mark 2. Uncover the beef and cook it for 1 hour and 20 minutes.
6. Step 6: Increase the oven temperature to 220°C (200°C fan)/gas mark 7 and cook for another 25 minutes. This will blister and brown the fat, creating a delicious crust.
7. Step 7: Check the internal temperature with a meat thermometer: 55°C for rare, 65°C for medium, and 75°C for well done. Remember, the beef will continue to cook slightly as it rests.
8. Step 8: Remove the beef from the oven, cover it loosely with foil, and rest for at least 20 minutes before carving and serving.

Tips & Variations

• For an extra umami boost, serve with sautéed wild mushrooms and a rich umami gravy.
• If you don’t have a food processor, grind the dried porcini in a spice grinder or crush finely with a mortar and pestle.
• Try substituting smoked sea salt with regular sea salt if you prefer a less smoky flavor.
• Use a meat thermometer to ensure perfectly cooked beef tailored to your preferred doneness.

Storage

Store any leftover cooked beef wrapped tightly in foil or in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered pan to avoid drying out. It’s best served fresh but can also be thinly sliced for sandwiches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the porcini rub in advance?

Yes, the porcini powder can be made and stored in an airtight container for several weeks. Just be sure to rub it onto the beef the day before cooking for the best flavor.

What if I don’t have dried porcini mushrooms?

If you can’t find dried porcini, try using other dried mushrooms like shiitake or cremini, but the flavor will be slightly different. Fresh mushrooms won’t provide the same intensity when powdered.

Porcini-Rubbed Roast Rib of Beef Recipe

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★★★★★

4.7 from 124 reviews

• Author: Jack
• Total Time: 26 hours 10 minutes
• Yield: 6–8 servings 1x

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Description

A flavorful and tender grass-fed rib of beef rubbed with a fragrant porcini mushroom powder and smoked sea salt, slow-roasted to perfection. This recipe enhances the natural beef flavor with earthy porcini mushrooms, resulting in a savory crust and a juicy interior, ideal for a special occasion roast.

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Ingredients

Scale 1x2x3x

For the Porcini Rub:

• 50g dried porcini mushrooms
• 1 tbsp smoked sea salt (such as Maldon)
• Freshly ground black pepper, to taste

For the Beef:

• 3kg grass-fed rib of beef (3 bones)

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Instructions

1. Prepare the Porcini Powder: Tip the dried porcini mushrooms into a food processor and blitz until they form a fine powder. This will create an intense mushroom flavor to infuse into the beef.
2. Rub the Beef: Place the rib of beef in a roasting tin. Rub the porcini powder all over the beef along with the smoked sea salt and plenty of freshly ground black pepper. Cover loosely and refrigerate overnight (at least 24 hours) to allow the flavors to penetrate the meat.
3. Bring to Room Temperature: Remove the beef from the fridge at least 3 hours before cooking to let it come to room temperature, ensuring even cooking throughout.
4. Slow Roast at Low Temperature: Preheat your oven to 140°C (120°C fan/Gas mark 2). Uncover the beef and roast it for 1 hour and 20 minutes. This slow roasting helps render the fat and tenderize the meat gently.
5. Increase Heat to Crisp the Crust: Turn the oven temperature up to 220°C (200°C fan/Gas mark 7) and roast for an additional 25 minutes to blister and brown the fat, creating a delicious crust.
6. Check Doneness: Use a meat thermometer for best results: aim for 55°C for rare, 65°C for medium, or 75°C for well done. Remember the beef will continue to cook slightly after removal from the oven.
7. Rest the Beef: Remove the beef from the oven and loosely cover it with foil. Let it rest for at least 20 minutes to allow the juices to redistribute, ensuring a juicy roast.
8. Serve: Slice and serve with accompaniments such as bone marrow stuffing, sautéed wild mushrooms, and umami gravy for a full, flavorful meal.

Notes

• Make sure to rub the porcini powder thoroughly to coat the meat evenly for maximum flavor infusion.
• Resting the beef is crucial for juicy, tender slices.
• Adjust cooking times based on your preferred level of doneness and the size of the beef joint.
• The bone marrow stuffing and umami gravy enhance the earthiness of the porcini and beef, completing the dish beautifully.
• If you do not have a food processor, you may grind the dried porcini with a spice grinder or crush them finely using a mortar and pestle.

• Prep Time: 25 minutes (plus 24 hours marinating time)
• Cook Time: 1 hour 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: porcini, rib of beef, roast beef, grass-fed beef, mushroom rub, smoked sea salt, roast dinner, savory roast