Richard Corrigan's Rib of Beef | Recipes | Corrigan Collection
Join us in celebrating the Great British Beef Week with a recipe for Chef Corrigan’s Rib of Beef with Roasted Root Vegetables and Aged Vinegar
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.corrigancollection.com.
Ingredients
- 1kg forerib of beef, with 1 rib bone
- Sunflower oil
- Small bunch of watercress, stalks discarded (optional)
- Coarse sea salt
- 120ml balsamic vinegar
- A few black peppercorns, coarsely crushed
- 1 garlic clove, peeled
- 1-2 sprigs of fresh thyme
- A pinch of sugar
- 1 teaspoon cornflour mixed with 1 teaspoon cold water
- Duck fat or sunflower oil
- 2 garlic cloves, peeled
- 1 small bay leaf
- A few sprigs of fresh thyme
- 700g mixed parsnip, carrots and celeriac, peeled and cut into 5mm dice
- Salt and freshly ground black pepper
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