Serves 4 – 6
Ingredients
- 1,2kg prime rib
- Maldon sea salt, season
- 30ml sunflower oil
- For the honeyed carrots
- 20ml sunflower oil
- 2,5ml cumin seeds
- 400g baby carrots
- 60g butter
- 15ml honey
- Salt to season
- Black pepper, to season
- For Mushroom and red wine sauce
- 1 cinnamon stick
- 1 bay leaf
- 1 chopped onion
- Light sprinkling of salt
- 200g sliced mushrooms
- 4 cloves garlic, crushed
- 30ml fresh thyme leaves
- 2 chopped green chillies
- 500ml red wine
- 250ml beef stock
- 30g cold butter
Method
- Season the Beef rib with salt.
- Heat the sunflower oil in a pan and seal the rib of beef until golden brown.
- Cover the gourmet pan with foil and roast for around 2 hours to 2 hours and 15 minutes at 160 degrees Celsius.
- Remove the rib of beef from the pan and wrap in foil.
- Leave to rest.
- For the honeyed carrots
- Heat the sunflower oil in a pan.
- Fry the cumin seeds until they start to sizzle.
- Add the carrots and sauté lightly.
- Stir in the butter and add the honey.
- Toss the carrots to coat.
- Season with salt and black pepper
- The sauce:
- Heat the pan juices until the moisture evaporates.
- Add the cinnamon stick and bay leaf.
- Fry for a few seconds, then add the chopped onion.
- Season lightly with salt
- Once the onion has softened, add the mushrooms.
- Sauté the mushrooms
- Add the garlic and green chilli, sauté for a minute.
- Pour the red wine and beef stock into the pan.
- Simmer until the sauce thickens.
- Whisk in the butter and simmer for a minute or until the sauce is thick and shiny.