As chef patron of five restaurants in the UK and in Ireland, Richard's food showcases a respect for homegrown produce with a real touch of luxe
See more of Richard Corrigan’s recipes
Richard Corrigan
As chef patron of five restaurants in the UK and in Ireland, Richard's food showcases a respect for homegrown produce with a real touch of luxe
See more of Richard Corrigan’s recipes
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Ingredients
For the beef
2-bone forerib of beef, about 2.25-2.5kg
1 tsp chopped thyme
1 tsp chopped rosemary
4 garlic cloves, chopped
1 tsp flaky sea salt
1 tbsp rapeseed oil
For the chimichurri
100ml olive oil
1 tbsp red wine vinegar (we used Aspall’s)
50g flat-leaf parsley, leaves chopped
1 garlic clove, crushed
1 small red chilli, deseeded and finely chopped
10g fresh oregano, leaves chopped
½ tsp flaky sea salt
¼ tsp freshly ground black pepper
For the roast garlic
3 garlic bulbs
2 tbsp rapeseed oil
For the Béarnaise
100ml white wine
75ml white wine vinegar
2 tsp chopped shallot
1 sprig of tarragon
5 black peppercorns
250g unsalted butter
3 large egg yolks
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Get ahead
The Béarnaise can be made a few hours ahead, before adding the adding the chimichurri. Reheat gently in a heatproof bowl over a pan of barely simmering water, stirring occasionally.
Mix the chimichurri ingredients together and leave to infuse in the fridge overnight, or at room temperature for 1-2 hours.
Remove the forerib from the fridge an hour before cooking. Mix the fresh herbs with the garlic, salt and oil then massage into the flesh of the forerib until evenly coated. Leave at room temperature for an hour.
Preheat the oven to 150°C, fan 130°C, gas 2. Cut the garlic bulbs in half horizontally across the cloves. Drizzle the oil in a small roasting tin and sprinkle with flaky salt. Add the garlic cut-side down and cook for 35-40 minutes or until soft.
Increase the oven to 240°C, fan 220°C, gas 9 for the beef. Sear the joint in a large hot pan for about 10 minutes, turning to colour on all sides. Transfer to a roasting tin and cook for 15 minutes initially, then reduce the temperature to 220°C, fan 200°C, gas 7. Calculate the cooking time at 15 minutes per 500g for rare, 20 minutes for medium.
For the Béarnaise reduction put the wine, vinegar, shallot, tarragon and peppercorns in a small pan. Bubble for 8 minutes, then strain; you should have about 50ml.
To clarify the butter, melt it in a medium pan, and bring to the boil. Simmer until the white foam has disappeared and the bubbling has calmed. Pour off the clear melted butter, leaving any solids behind.
Place the egg yolks in a liquidiser with a pinch of salt. Reheat the reduction and slowly pour in with the motor running. Reheat the clarified butter until just starting to bubble, then add gradually with the motor running, until you have a thick smooth sauce. Adjust the seasoning, and thin with a little just-boiled water to a medium pouring consistency. If you don’t have a liquidiser, make the Béarnaise in a mixing bowl (placed on a damp cloth to stabilise it) using an electric hand mixer.
Remove the beef from the oven and leave to rest for 20 minutes before carving. Reheat the Béarnaise if necessary. Mix in a tablespoon of the chimichurri just before serving with the beef, roasted garlic and the rest of the chimichurri to spoon over.
We recommend a low, slow cook preceded by a good sear. Whatever crust you may get from the final sear is just not worth the risk to the rest of this exquisite cut of meat.
Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins.
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.
The day before you plan to cook, you should generously season it with salt and pepper (and we mean generously). You want to use a significant sprinkling of kosher salt because the salt both tenderizes the muscle and flavors the meat all the way to the bone.
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
You can coat the ribs with olive oil or mustard first to help it stick. Then, use your hands to spread it evenly on the surface of the ribs. The thick coating of the rub will keep the meat moist and tender while giving it a flavorful exterior.
It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.
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.
Many recipes will have you start your meat in a really hot oven or in a roasting pan on the stovetop to brown it before reducing the temperature to finish it off. In fact, the opposite method works better. Slow roast first, then brown at the very end.
Smoke/slow cook for 3 hours using indirect heat. Wrap the ribs in foil with some liquid and continue cooking for 2 hours. Unwrap the ribs and cook one more hour, at which point you can sauce and sear, or add another 30 to 60 minutes to slow-cook the sauce on.
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Prep time: 1 hr 15 mins
