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Image for Recipe - Asian Marinated Rib of Beef with Herb Butter

Asian Marinated Rib of Beef with Herb Butter

Image for Recipe - Asian Marinated Rib of Beef with Herb Butter
  • Time preparation 20 minutes, plus overnight marinating time
  • cook time Around 3 hours, 30 minutes
  • Serve Serves 12

Spicy Asian flavours put a deliciously different twist on traditional roast beef

Credit: © StockFood / Great Stock!
  • 4 bird’s eye chillies, half minced, half sliced (for garnish)
  • 6 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 3 tbsps light soy sauce
  • 3 tbsps rice wine vinegar
  • 3 tbsps soft brown sugar
  • 3 tbsps Worcestershire sauce
  • 2 tbsps cornflour
  • 1 tbsp mixed peppercorns (e.g. pink, red, black, finely ground)
  • 2 tsps salt
  • 1 standing or wing rib beef roast, around 4kg
  • 175g butter, softened
  • 1 small bunch coriander, chopped
  • 500ml reduced-salt beef stock
  • 2 spring onions, finely sliced
  • 2 tbsps sesame seeds

Stir together the minced chillies, garlic, ginger, soy sauce, vinegar, sugar, Worcestershire sauce, cornflour, peppercorns, and salt in a mixing bowl until the sugar and salt dissolve.

Set the meat in a roasting tin and spoon over the prepared marinade, rubbing it into the meat. Loosely cover with clingfilm and chill overnight.

The next day, remove the roast from the fridge and let it stand at room temperature for 2 hours. Towards the end of standing time, preheat the oven to 200°C/ Fan 180°/Gas 6.

Combine the softened butter and coriander in a mixing bowl, stirring thoroughly to combine. Sit the roast on a wire rack set over the roasting tin and brush half the herb butter all over it.

Pour the beef stock into the roasting tin and loosely tent the roast with aluminium foil.

Roast for 30-40 minutes until wellbrowned all over. Reduce the oven to Spicy Asian flavours put a deliciously different twist on traditional roast beef 180°C/Fan 160°C/Gas 4 and continue cooking until the centre of the meat registers 52°C on a meat thermom

Remove from the oven and let the roast rest under foil for at least 30 minutes. When ready to serve, garnish with spring onions, sesame seeds, and the sliced chillies before carving

Ingredients

  • 4 bird’s eye chillies, half minced, half sliced (for garnish)
  • 6 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 3 tbsps light soy sauce
  • 3 tbsps rice wine vinegar
  • 3 tbsps soft brown sugar
  • 3 tbsps Worcestershire sauce
  • 2 tbsps cornflour
  • 1 tbsp mixed peppercorns (e.g. pink, red, black, finely ground)
  • 2 tsps salt
  • 1 standing or wing rib beef roast, around 4kg
  • 175g butter, softened
  • 1 small bunch coriander, chopped
  • 500ml reduced-salt beef stock
  • 2 spring onions, finely sliced
  • 2 tbsps sesame seeds

Method

Stir together the minced chillies, garlic, ginger, soy sauce, vinegar, sugar, Worcestershire sauce, cornflour, peppercorns, and salt in a mixing bowl until the sugar and salt dissolve.

Set the meat in a roasting tin and spoon over the prepared marinade, rubbing it into the meat. Loosely cover with clingfilm and chill overnight.

The next day, remove the roast from the fridge and let it stand at room temperature for 2 hours. Towards the end of standing time, preheat the oven to 200°C/ Fan 180°/Gas 6.

Combine the softened butter and coriander in a mixing bowl, stirring thoroughly to combine. Sit the roast on a wire rack set over the roasting tin and brush half the herb butter all over it.

Pour the beef stock into the roasting tin and loosely tent the roast with aluminium foil.

Roast for 30-40 minutes until wellbrowned all over. Reduce the oven to Spicy Asian flavours put a deliciously different twist on traditional roast beef 180°C/Fan 160°C/Gas 4 and continue cooking until the centre of the meat registers 52°C on a meat thermom

Remove from the oven and let the roast rest under foil for at least 30 minutes. When ready to serve, garnish with spring onions, sesame seeds, and the sliced chillies before carving

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