Roast Rib of Beef with Fat Chips from Today's special: A new take on bistro food by Anthony Demetre
Ask the butcher to French-trim the beef or, if you feel adventurous, have a go yourself. All you need to do is scrape out the fat and meat from between the protruding bones so that the joint presen...
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Ingredients
- Salt
- freshly ground black pepper
- 8 large potatoes (see above)
- Vegetable or groundnut oil, for frying
- One 2-bone rib of beef (from the forequarter)
- Couple of splashes of olive oil
- 3 garlic cloves, well crushed with the flat of a heavy knife
- 2 knobs of butter
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