Monday, May 6

Chargrilled Rib of Beef, Wasabi Butter

This rib of beef is truly a thing of beauty. There are only three ingredients required so make sure you buy the best beef you can afford, preferably from a local butcher who can tell you where it came from. Wasabi is Japanese horseradish and more usually seen accompanying sushi. I don't understand why wasabi is not used more with beef as it tastes very similar to standard horseradish, but with added have been warned! This feeds 2 to 3 as the main event or 5 to 6 along with some other BBQ stalwarts and salads.

Maldon sea salt
Freshly ground black pepper
Salted butter - 50g
A fresh tube of wasabi - start with 1 tsp
A one bone rib of beef, chine bone removed, trimmed and tied

Heat your oven to 180c. Get the BBQ raging hot, the beef rib should go on first as you want to sear the meat all over. Lightly oil and heavily season the beef all over. Sear the beef moving it around the grill to avoid the flames that will just up as the fat runs. You want a really good crust all over the meat - darkly browned but not black please!

Finish the rib in the oven until the core temperature reads 55c on a meat thermometer - this should give you a medium rare end result. Allow the steak to rest for 10 minutes. To make the butter simply mix the wasabi and some black pepper into the softened butter. Taste and add more wasabi if you like more heat. To serve simply slice the beef and allow some of that beautiful green tinged butter to melt over the slices before devouring.

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