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Herby Chilli Rib of Beef

Herby Chilli Rib of Beef

By OcadoLifePublished on 04 October 2021In a nod to tradition, we’ve chosen comforting roast beef and green veg for this recipe, but fresh herbs, beans and chilli keep flavours light and upbeat. The beef has a lovely herby marinade with a warming dash of chilli and it's cooked with red peppers, which absorb the juices from the meat. Rather than boiling or steaming like usual, here the veggies are fried in butter and much richer for it. Bernaise is classic French sauce, but don’t be put off. You can quickly knock it up using a blender. If you’d prefer to make it by hand, you start by combining the ingredients, apart from the melted butter, in a bowl. Then beat in the butter using a balloon whisk, starting with just drips of butter at first, and adding the rest little by little. This is a Sunday roast with a difference.
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Time and servings

1 hr 30 minsTotal time
4Servings
20 minsPrep time
1 hr 10 minsCooking time

Ingredients

  • 1 rib of beef (approx 1.6kg)
  • 4 tbsp of olive oil
  • 2 tbsp of parsley leaves
  • 1 tbsp of tarragon leaves, plus 1tsp finely chopped for the chilli bernaise
  • 1 tbsp of chopped chives
  • 1 tsp of chipotle chilli flakes
  • 1 large garlic clove, roughly chopped
  • 4 romano peppers, cut in half lengthways
  • 70 g of unsalted butter, plus 200g for the chilli bernaise
  • 1 sweetheart cabbage, cut into quarters
  • 180 g of helda beans, each cut into thirds
  • 200 g of green beans
  • 3 egg yolks
  • 1 tsp of white wine vinegar
  • 2 tsp of aleppo pepper flakes

Method

  • Step 1

    Take the beef out of the fridge 2 hrs before cooking. Remove the packaging, cover and leave to come up to room temperature.

  • Step 2

    Preheat the oven to 200°C/180°C fan/gas 6. Put 3tbsp of the oil, the herbs, chilli flakes, garlic and some seasoning into a mini food processor and blitz to a coarse paste (you could also use a pestle and mortar).

  • Step 3

    Put the beef into a roasting tin lined with baking paper, resting it on one of its flat sides. Rub the herby paste all over the meat. Toss the halves of pepper in the remaining 1tbsp oil, season, then nestle around the beef in the tin.

  • Step 4

    Put the tin into the oven for 20 mins. Remove, turn the peppers and return to the oven for another 20 mins to cook the beef medium-rare. For medium or well done, increase the time by 15-30 mins, but remove the peppers first and set aside.

  • Step 5

    Meanwhile, once you’ve returned the roasting tin to the oven after its first 20 mins, start on the greens. Put the butter into a large frying pan and place over a medium-low heat to melt. Add the cabbage quarters; cook for 5 mins on each of the cut sides, until golden brown, then flip onto their backs and add the beans. Cook for 10 mins, stirring until the beans are cooked al dente.

  • Step 6

    While the beans are cooking, melt the butter for the bearnaise, bringing it up to a simmer. Wash the mini food processor, then put in the egg yolks, white wine vinegar, tarragon and aleppo pepper flakes. With the motor running, slowly pour in the hot butter. This will cook the egg yolk and slowly thicken the sauce. Pause to scrape down the sides once or twice and season to taste, then set aside until needed.

  • Step 7

    When the beef is cooked to your liking, remove from the oven and transfer the meat to a chopping board; rest for 10 mins.

  • Step 8

    Carve the beef into slices against the grain (cutting across the fibres of the meat rather than with them) and serve with the roast peppers, greens and a good spoonful or two of the bearnaise.