Rib of Beef with Braised Red Cabbage
Good beef speaks for itself. It doesn't need much, a pinch of salt, a crack of black pepper and a hot oven are all it really takes. Be sure not to overcook it – please eat it rare, or at least medium-rare, that is what this beast deserves
20 minutes, plus resting time prep, About 3 hours cook
Serves 8-9
Ingredients
Large rib of beef, weighing 4.5kg
2 onions, quartered
4 sprigs of rosemary
4 sprigs of thyme
6 bay leaves
Sea salt and freshly ground black pepper
For the braised red cabbage:
Olive oil
1 red cabbage, sliced
50g redcurrant jelly
50ml cider vinegar
50ml dark soy sauce
Method
Remove the rib of beef from the fridge well before you plan on cooking it, ideally a minimum of 4 hours beforehand.
To make the braised red cabbage, set a large casserole dish over a medium heat and add a good drizzle of oil, then the red cabbage. Add the redcurrant jelly, cider vinegar and soy sauce. Gently cook with a lid on for 45 minutes–1 hour or until the cabbage is softened and has absorbed all the flavours from the seasonings.
While the cabbage is cooking, start on the beef. Preheat the oven to 220°C/Fan 200°C/Gas 7. Take the widest pan you have and set over a high heat. Season the rib with lots of salt and pepper. Place the rib, fat-side down, in the pan and begin to render the fat. With a large piece of meat like a rib this process will take time, so prepare to be patient. Regularly move the rib around the pan and drain the beef fat away at regular intervals. The end result you are aiming for is a beautiful golden brown layer of fat around the rib – this may take 20–30 minutes.
Transfer the rib to a baking dish that will snugly hold it. Add the onions and herbs and place in the oven for 20 minutes.
Reduce the oven temperature to 160°C/Fan 140°C/Gas 3. Calculating cooking times for a large piece of meat can be a challenge and one we often resolve by using a digital temperature probe to keep track of how the meat is cooking. For rare aim for an internal temperature of 48–50°C and for medium 55–60°C. If you don’t have a temperature probe, calculate the cooking time based on the weight of your rib of beef. For every 500g of meat it will need roughly 10 minutes for rare, 20 minutes for medium and 30 minutes for well done.
Once you are happy that your rib of beef is cooked to your liking, leave to rest at room temperature for a minimum of 30 minutes before carving with a sharp knife and serving with the cabbage.
Recipe taken from Pipers Farm: The Sustainable Meat Cookbook by Abby Allen and Rachel Lovell (£30, Octopus)
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