- Serves: 10-12
- Cook Time: 1.5 hours 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 x 2-bone rib of beef, (about 3kg), French trimmed
- 1 dashes of olive oil
- 40 g butter
- 20 g mixed herbs, chopped
For the salad and dressing
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 1 lemon, juice only
- 2 bags mixed salad
1. Remove the beef from the fridge an hour before cooking to bring the meat to room temperature.
2. Preheat the oven to 200C/gas 7.
3. Season the beef. Heat a little olive oil in a large roasting tin and seal the meat in the pan until it is browned all over.
4. Transfer the tin to the preheated oven and roast for 20 minutes. Then turn the heat down to 190C/gas 5. Cook for a further hour for rare meat - add another 5-10 minutes per kilo (or more) if you prefer your meat more well done.
5. After the meat is cooked, cover in foil and leave in a warm place to rest for at least 10 minutes.
6. When the meat has rested, carve the beef into steaks. Mix together the butter and herbs and set the herby butter aside.
7. For the salad and dressing: whisk together the vinegar, mustard, mayonnaise and lemon juice. Pour the dressing over the salad leaves.
8. Spoon the herby butter over the steaks and serve with the dressed salad.
Made with produce from Peakhill Farm - finalists of the Local Food Hero Awards 2007.
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