Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Subscribe to Sainsbury’s magazine
Rate this recipe
Print
Ingredients
3-bone rib of beef, about 3kg
3 tbsp olive oil
1 tbsp flaked sea salt
2 tsp freshly ground black pepper
For the stuffing
30g dried porcini
150g smoked streaky bacon
3 echalion shallots, finely diced
3 sprigs of sage, leaves chopped
3 garlic cloves, crushed
75g white breadcrumbs
For roasting
2 large onions, thickly sliced
4 rosemary sprigs
4 garlic cloves, skin on, slightly bashed
For the gravy
1 litre fresh beef stock
4 tbsp plain flour
200ml port
Share:
Step by step
Get ahead
Prepare to the end of step 4 the day before; chill. Let the beef come up to room temperature for at least 2 hours before browning and roasting it.
Remove the beef from the fridge and allow it to come up to room temperature. This will take about 2 hours. Soak the porcini in 250ml boiling water for 30 minutes. In the meantime, finely chop the bacon and fry in a nonstick frying pan until crisp.
Use a slotted spoon to transfer the bacon to a bowl. Add the shallots to the pan and cook on a low heat until soft but not coloured, then add the sage and garlic and cook for 2-3 minutes, stirring occasionally.
Add the shallot mixture to the bowl. Drain the porcini, reserving the liquid to add to the gravy, and finely chop. Mix with the shallots and bacon. Add the breadcrumbs, season and set aside.
Make a cut into the meat between the bones and the fat, lengthways, using a small, sharp knife. You want to create a 5cm deep pocket. Discard any large pieces of fat. Tie a piece of kitchen string around the joint to hold it together and prevent further tearing. Gently rub the olive oil and salt and pepper all over the joint.
Preheat the oven to 180°C, fan 160°C, gas 4, and put the frying pan back on a high heat. Add the beef to the hot frying pan and sear it all over for about 8 minutes so it has a lovely dark crust on each side.
Remove the joint to a plate or board and, once cool enough to handle, gently pack the stuffing into the pocket, pressing it down and along. Using kitchen string, tie around the beef vertically in between the ribs so that the pocket closes and the stuffing is held in place.
Put the onions in a roasting tin and sit the beef on top. Drain the fat from the frying pan and keep it for cooking roasties. Pour half the beef stock for the gravy into the frying pan and bring to the boil, scraping the bottom to release any stuck bits. Pour this into the tin around the beef. Add the rosemary sprigs and bashed garlic cloves.
Roast for 1 hour 40 minutes to 2 hours in the lower half of the oven, until the internal temperature reads 55°C for medium rare, 60°C for medium or 65°C for well done, using a meat thermometer. Cover the bones and stuffing with foil during cooking if they’re darkening too much.
Remove the beef to a carving board and leave it to rest, covered loosely with foil, for at least 30 minutes before carving. While the beef is resting, put the roasting tin on the hob and bring to a gentle boil. In a small bowl, mix the flour with a couple of splashes of port until it becomes a paste. Whisk this paste slowly into the tin and pour in the rest of the port. Simmer for a few minutes to reduce slightly, stirring often. Pour in the reserved porcini liquid and the rest of the beef stock to give the desired gravy consistency. Simmer for 5 minutes and season to taste.
Strain the gravy through a sieve, making sure you press the onions and garlic well to squeeze out the maximum flavour. Pour into a warmed serving jug and serve alongside the rested and carved beef.
Season the joint with the crushed pepper and sea salt or a flavouring of your choice. Press onto the fat and flesh to evenly coat. Roast for 20 minutes at 220C/fan 200C/gas 7, then turn the oven down to 160C/fan 140C/gas 3.Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare.
Heat a heavy skillet (cast iron is preferred here) over high heat. Sear the roast well on all sides in the skillet. Season with pepper and/or any other seasonings you like. Place the roast on a rack set into a rimmed baking sheet.
A roast is a large cut of meat: it needs more seasoning than you might expect. Season it generously with kosher salt the day before roasting it and let it sit in the fridge uncovered overnight. When you take it out of the fridge before roasting, add pepper and any additional herbs.
Ribs do tend to become more tender if cooked longer at lower temperatures. If they're cooked at too high of temperature, they tend to dry out, and become tough.
Aim for 49-51ºC for rare, 53-55ºC for medium-rare, 57-59ºC for medium. Rest for a minimum of 20-30 minutes, loosely covered in foil. You can reach this stage up to an hour before serving. Ten minutes before you wish to serve the beef, place the joint into the oven at its highest setting.
Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!
Reverse Sear Prime Rib is the absolute best way to cook this gloriously delicious beef roast, with an evenly warmed interior and a browned flavorful crust. The secret is the reverse sear method, where we cook the beef low and slow, let it rest, then blast it with high heat at the end to brown the exterior.
Leaving prime rib roast uncovered while roasting allows the meat to develop a nice brown crust. You should only cover the roast with aluminum foil if it is becoming too brown.
If you are searing a roast with butter before or after cooking it, it is more likely to burn due to its low smoke point. Instead, David Rose recommends home cooks use olive oil or grapeseed oil to lessen any chance of the roast charring.
How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.
Preheat oven to 250°F – the lower the better but the meat will take longer. Season ribeyes on a wire rack and baking tray setup. Add about 1/2-1 tsp of salt and 1/8 tsp of pepper per steak. Place steaks in the oven and cook for about 1 hour for 2 inch thick steaks.
Other folks like a roast from ribs 6-8 (closest to the shoulder). This is called the large end. People choose this cut because it contains more fat, more flavor, and more of the spinalis dorsi or ribeye cap—that super-tender, fat-marbled layer on the outer edge of the roast.
1. Plate Short Ribs. These are perhaps the mightiest of all ribs. Also known as 'Loaded Beef Ribs' for good reason, Plate Short Ribs are the biggest and meatiest you can get, taken from the lower part of the rib cage.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Prep time: 40
