Roast rib of beef with chimichurri Béarnaise sauce recipe | Sainsbury`s Magazine

Ingredients

• 2-bone forerib of beef, about 2.25-2.5kg
• 1 tsp chopped thyme
• 1 tsp chopped rosemary
• 4 garlic cloves, chopped
• 1 tsp flaky sea salt
• 1 tbsp rapeseed oil
• 100ml olive oil
• 1 tbsp red wine vinegar (we used Aspall’s)
• 50g flat-leaf parsley, leaves chopped
• 1 garlic clove, crushed
• 1 small red chilli, deseeded and finely chopped
• 10g fresh oregano, leaves chopped
• ½ tsp flaky sea salt
• ¼ tsp freshly ground black pepper
• 3 garlic bulbs
• 2 tbsp rapeseed oil
• 100ml white wine
• 75ml white wine vinegar
• 2 tsp chopped shallot
• 1 sprig of tarragon
• 5 black peppercorns
• 250g unsalted butter
• 3 large egg yolks