Pine Nuts & Mustard Crusted Roast Rib of Beef

For a delicious, juicy roast rib of beef, use a high initial sear, either in the oven or in a frying pan, followed by a lower roasting temperature and roast for 10 minutes per 500g for very rare meat, 15 for medium rare and 20 for medium. If you want to be absolutely sure about how done your roast is, insert a meat thermometer into the centre: it should read approximately 50C/122F for rare, 54C/129F for medium-rare and 58C/136F for medium. The gravy is optional and usually I don't bother since the meat is so tender and juicy.
A perfectly roasted rib of beef is something special, a meal that brings friends and family together. Serve it with roasted potatoes, vegetables or an easy stirfried vegetable. AND please don’t well done a good piece of meat, as it fundamentally alters the meat's texture, flavour, and moisture. It seriously is a crime against meat. I always take the bloody rare one. If you have guests who refuse to eat pink meat, then slice a piece of rare roast and fry it in a pan for extra a couple of minutes.


80 g Pine nuts, lightly toasted and roughly chopped 2-3 tbsp Flat parsley leaves, chopped 35 g Salt-flavoured pork rind, ground (or breadcrumbs) 1½ tbsp Dijon wholegrain mustard 1 Medium egg, lightly whisked Sea salt and black pepper 2-bone Rib of beef (2.5-4 kg), French trimmed Olive oil or soft dripping 3 Onions, peeled and cut into wedges 3-4 Garlic cloves, peeled 3-4 Thyme sprigs 500 g Beef stock (or a mixture of red wine and beef stock)

80 g Pine nuts, lightly toasted and roughly chopped
2-3 tbsp Flat parsley leaves, chopped
35 g Salt-flavoured pork rind, ground (or breadcrumbs)
1½ tbsp Dijon wholegrain mustard
1 Medium egg, lightly whisked
Sea salt and black pepper
2-bone Rib of beef (2.5-4 kg), French trimmed
Olive oil or soft dripping
3 Onions, peeled and cut into wedges
3-4 Garlic cloves, peeled
3-4 Thyme sprigs
500 g Beef stock (or a mixture of red wine and beef stock)

Remove the meat from the refrigerator 2 hours before cooking. This will allow for even cooking. Preheat the oven to 230C/450F.
Place chopped pine nuts, parsley and ground pork rind or breadcrumbs in a bowl. Add the mustard and egg and mix until well combined. Season with salt and pepper.
Use kitchen string to tie the beef crossways, in 2 or 3 places, between the bones. This will create a compact shape allowing even cooking and slicing. Rub the beef all over with a little olive oil or soft dripping, season well then put in a large roasting tin and roast for 25 minutes. Take out the beef and turn down the oven to 160C/320F.
Add the onions, garlic and thyme to the tray. Press the nut mix over the fat then return it to the oven.
Give the roast a further 10 minutes per 500 g for very rare meat, 12–15 for medium-rare and 17-20 for medium. Remove the beef, cover loosely and allow it to rest somewhere warm for 30 minutes. The resting time allows the juices to settle and the meat firms up so it is easier to carve.
To make a simple sauce, puree the roasted onions and garlic. Transfer to a saucepan and add beef stock and red wine if using. Bring the sauce to the simmer, stirring regularly until the it begins to thicken nicely. Strain the sauce if you like, taste and adjust the seasoning, and serve. Delicious with roasted vegetables or a stirfry.