Roast rib of beef with beef dripping chips recipe
You can't beat a rib of beef, and this one comes with chips cooked in the dry aged fat - they are packed with flavour.
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Ingredients
- 3 bone forerib of dry-aged British grass-fed beef (around 4-5kg) – see Know-how
- 2.5kg floury or baking potatoes, sliced into very fat chips
- 1-2 tbsp sunflower or olive oil, plus extra for rubbing
- Handful woody herbs – we used thyme, sage and rosemary
- 180ml white wine vinegar
- 2 bay leaves
- 3 shallots, finely sliced
- 4 mace blades
- 1 tsp peppercorns
- 250g unsalted butter
- 4 free-range egg yolks
- 120g stilton, crumbled
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