Cooking the perfect Wing-Rib

Our Executive Chef, Leigh, has popped down his top tips for making the most of this delicious but daunting cut of meat. 

Our high welfare beef comes from our friends at Lyons Hill Farm in Dorset where it is grass-fed to full maturity in 3.5 years meaning it is lean and full of flavour. It is then dry aged for 30 days to ensure maximum tenderness and delivered to us where we butcher it on site to ensure nothing goes to waste. 

Just like us, sustainability is at the heart of everything they do and they are hugely passionate about producing the best British meat possible, which it certainly is. Lyons Hill focus on slow-maturing, rare and traditional British breeds, reared un-intensively in their natural environment on their beautiful farm in Dorset. Allowing the animals to lock in their unique flavours. By working with rare breeds, like White Park, it not only produces better tasting meat but helps to support their survival.

Roast Rib of Beef  

Ingredients 

  • 1 large prime Wing Rib of Beef 
  • 2 tbsp good quality olive oil 
  • Sea salt
  • Black pepper
  • 6 shallots 
  • 150ml beef stock (to make gravy)
  • 100ml red wine (to make gravy)
  • 1tsp cornflour (to make gravy)

Method 

STEP 1: Remove the meat from the fridge 1 hour before cooking.

STEP 2: Preheat the oven to 220°C and calculate the required roasting time using this guide. For rare cook for 15 minutes per 500g, medium-rare 17 minutes and medium 20 minutes per 500g.

STEP 3: Place the joint into a deep roasting tray so that it is standing up on the bone. Pat the surface of the meat dry with kitchen paper. Using your hands, coat the surface of the joint with a little oil, just enough to allow seasoning to stick, then season with salt and pepper (if using). Make sure you season just before you put the joint in the oven, otherwise the salt will start to draw out moisture, creating a wet surface and making it harder to get a decent crust. Place into the oven, and roast for 20 minutes.

STEP 4: While the meat is searing, toss the shallots with 1 tbsp oil and set to one side.

STEP 5: When the initial searing time is up, remove the beef from the oven. Turn the oven down to 170°C and leave the door open for a few seconds to help it come down to temperature.

STEP 6: Add the shallots to the roasting tray around the beef, and return the tray to the oven for your calculated roasting time.

STEP 7: When the cooking time is over, remove the roasting tray from the oven. Allow the meat to rest in the tray for 10 minutes, then remove the meat from the roasting tray, wrap in foil and allow it to rest for another 20.

STEP 8: While the meat is resting, make the gravy. Skim off the excess fat using a side spoon - the easiest way to do this is to pour the liquid into a jug and let it settle for a few minutes before skimming. Place the roasting tray, remaining juices and shallots over a high heat on the hob and add the red wine and stock, using a wooden spoon to gently scrape up any tasty bits. Simmer until reduced by around a quarter, taste, and reduce a little more if you'd like. Add the cornflour and water mix, stir well and simmer for another 2 minutes, then season with salt if you feel it's needed. Pour into a serving jug and keep warm until you're ready to eat.

Stay tuned for our bbq top tips!!!