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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
