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
Umami gravy
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 100g unsalted butter
- 20g salted anchovieschopped
- 400ml beef stock(the best quality you can get)
- 20ml sherry vinegar
Nutrition: Per serving
- kcal137
- fat14g
- saturates9g
- carbs0.2g
- sugars0.2g
- fibre0.3g
- protein2g
- salt0.7g
Method
step 1
Melt the butter in a pan over a high heat. Bubble, swirling the pan until it turns a nut brown colour. Add the anchovies, and sizzle for 1-2 mins until they dissolve.
step 2
Add the stock and vinegar. Bring to the boil and reduce for around 20 mins to the desired consistency. Sieve and serve.
