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Salt and pepper rib of beef with Bloody Mary sauce and roast potato wedges


Serves: 2, with leftovers
timePrep time: 40 mins
timeTotal time:
Salt and pepper rib of beef with Bloody Mary sauce and roast potato wedges
Recipe photograph by Dan Jones

Salt and pepper rib of beef with Bloody Mary sauce and roast potato wedges


Serves: 2, with leftovers
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
639Kcal
Fat
27gr
Saturates
6gr
Carbs
46gr
Sugars
8gr
Fibre
6gr
Protein
39gr
Salt
4.3gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

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

  1. 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.
  2. 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.
  3. 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.

  4. 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.
  5. 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.

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