Salt and pepper rib of beef with Bloody Mary sauce and roast potato wedges
Serves 2, with leftovers | prep 40 mins | total time
Salt and pepper rib of beef with Bloody Mary sauce and roast potato wedges
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Serves 2, with leftovers | prep 40 mins | total time
Rate
Nutritional information (per serving)
Calories
639Kcal
Fat
27gr
Saturates
6gr
Carbs
46gr
Sugars
8gr
Fibre
6gr
Protein
39gr
Salt
4.3gr
Ingredients
- 1 single rib of beef (about 800g) or small beef boneless rib* (about 1kg)
- ½ tbsp black peppercorns
- ½ tbsp pink peppercorns
- ½ tbsp sea salt flakes
- 1 tsp celery salt
- 2 baking potatoes, scrubbed and cut into wedges
- 3 tbsp olive oil
- 1 sprig of rosemary, needles picked and finely chopped, plus extra to garnish
- 4 large garlic cloves, skin on
- smoked sea salt or regular sea salt
For the Bloody Mary sauce
- 1 tbsp olive oil
- 1 shallot, finely diced
- 1 stalk of celery, finely diced
- 1 garlic clove, crushed
- 50ml vodka
- 1 x 500g carton Italian passata
- 1 tbsp Worcestershire sauce
- a few dashes of Tabasco
- a pinch of celery salt
- a pinch of white pepper
- juice of ½ lemon
Step by step
- Remove the rib from the fridge 1 hour before cooking to bring the meat to room temperature. Crush the peppercorns in a pestle and mortar, then mix in the salts. Preheat the oven to 200°C, fan 180°C, gas 6.
- Toss the wedges with 2 tablespoons of oil, the rosemary, garlic cloves and seasoning. Tip onto a baking tray; roast at the top of the oven for 40-50 minutes, turning halfway.
- To make the sauce, heat 1 tablespoon of oil in a frying pan on a medium-low heat; fry the shallot and celery for 10 minutes until soft. Add the garlic; fry briefly. Add the vodka to deglaze the pan (it may flame); stir, releasing any stuck bits at the bottom. When the vodka has nearly gone, add the passata, Worcestershire sauce and Tabasco. Simmer for 10-15 minutes until thickened. Season with celery salt, white pepper and lemon juice. Taste and season; add more of the sauces, lemon or a pinch of sugar if you like.
-
Tip
*The boneless rib is available from Sainsbury’s Friday-Sunday.
Leftover sauce will keep for 5 days; serve with pasta or chicken. Leftover beef keeps for 3 days; add to salads or noodles.
- Meanwhile, rub the rib with 1 tablespoon of olive oil; rub the salt and pepper mix into the beef well. Heat a griddle pan to very hot.
- Sear the beef on both sides for 5 minutes a side until nicely charred and brown, rendering some of the fat from the side of beef. Transfer to a roasting tray; put in the oven for 25 minutes (or 20 minutes for the boneless rib), or until the internal temperature of the beef reaches 65°C for medium. Put onto a board, cover with foil and leave to rest for 10 minutes while you reheat the sauce (add a little water if you need to); transfer the wedges to a serving dish and sprinkle with a little smoked salt.
