rib of beef with onions goat’s cheese and broccoli

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Rib of beef with onions goat’s cheese and broccoli

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Richard Corrigan’s rib of beef dinner with new-season broccoli, creamy goat’s cheese baked onions and peppery watercress makes a spectacular spring Sunday roast or Easter lunch.

Ingredients

1kg British beef forerib, with 1 rib bone, at room temperature

Dash sunflower oil

Bunch watercress to serve

Roast potatoes to serve (optional)

120ml balsamic vinegar

Pinch black peppercorns, coarsely crushed

1 garlic clove, peeled but left whole

2 thyme sprigs

Pinch sugar

1 tsp cornflour, mixed with 1 tsp water

12 salad onions

Olive oil to coat and drizzle

1 tbsp chopped marjoram or ½ tbsp chopped oregano

2 garlic cloves, finely chopped

125g soft goat’s cheese (ideally Irish)

Pinch cayenne pepper

Freshly grated nutmeg

500g purple sprouting broccoli, any woody ends trimmed

2 tbsp olive oil

1 green chilli, deseeded and finely chopped

1 preserved lemon, halved, pips and flesh removed and discarded, skin finely sliced

1 tbsp dijon mustard

Bunch tarragon, leaves picked

Bunch mint, leaves picked

Directions

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Techniques

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Meals & Dishes

Rib of beef with onions goat’s cheese and broccoli

Ingredients

Directions

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