Porcini-rubbed rib of beef
This rib of beef is a real showstopper and packed with umami flavour, but it's so easy to make too. Rub in the porcini powder and salt 24 hours before cooking and let it do the hard work for you
Bone marrow stuffing
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 onionfinely chopped
- 200g dried white breadcrumbs
- 200g bone marrow meat (ask your butcher for this)cut into 2cm dice
- small bunch thymeleaves finely chopped
- small bunch parsleyroughly chopped
Nutrition: Per serving
- kcal159
- fat3glow
- saturates0.1g
- carbs28g
- sugars4g
- fibre2g
- protein4g
- salt0.4g
Method
step 1
Heat the oil in a pan. Fry the onion for 8-10 mins until softened, tip out into a bowl and leave to cool. Heat oven to 200C/180C fan/gas 6.
step 2
Add the remaining ingredients to the onions along with some seasoning, and mix well. Spoon into an ovenproof serving dish, about 22 x 12cm. This is a fairly loose stuffing, so press it down with the back of a spoon if you want a closer texture. Cook for 35 mins until the stuffing is dark golden brown with crisp bits on top.
