Porcini and Paprika Crust Rib of Beef.
How good does that look? This is our beautifully trimmed Isle of Wight Dry Aged Rib of Beef. The ultimate roasting joint, aged for a minimum of 21 days in a Himalayan salt chamber for extra flavour and tenderness.
Dry-ageing allows enzymes to break down the proteins, carbohydrates and fats, developing sweet and umami flavours. The evaporation of moisture from the meat further intensifies the flavours and the break down of sinew and connective tissue develops a superior texture and flavour.
Over to the Porcini and Paprika Rib of Beef recipe, courtesy of @eatlikeagirl. She has focussed just on the beef and getting that right. Which is what we do! How would you roast yours?
2kg Himalayan salt aged rib of beef
Porcini and Paprika Rub:
15g dried porcini (you can use other dried mushrooms if you prefer)
15g sea salt
1/2 tsp smoked paprika
Note: home ovens vary in terms of temperature and distribution of heat, so if you want to be precise, I would recommend investing in a meat thermometer.
Prepare your rub by blending the porcini, paprika and sea salt. Remove your meat from the fridge and gently pat the rub all over the meat. Put it back in the fridge for a couple of hours removing it again 30 minutes before roasting.
Heat your oven to 220C. Put the rib of beef standing ribs pointing up in a roasting dish. Roast for 20 minutes, then turn the oven down to 170C (150C fan) roast for 60 minutes for rare (50C on a thermometer). For medium rare roast for 70 minutes (54C) and for medium, roast for 80 minutes (58C).
Rest for 15 minutes before serving to allow the juices and flavour to settle. Enjoy!
Recipe is Copyright © Niamh Shields 2020