Mike & Pat Smith have done it again with this mouth watering beef guest recipe! A perfect dish for your wood fired oven.
- Rib of Beef (calculate one rib or two people).
- Black Pepper Corns
- Rock Salt
- Fresh Rosemary
- Olive Oil
For Roast Potatoes:
- New Potatoes
- Sweet Potatoes
- Cherry Tomatoes
- Mixed Sweet Baby Peppers
- Rock Salt
- Ground Pepper Corns
- Olive oil
- Good Quality Balsamic Vinegar
Remove rib of beef from fridge a good two hours before cooking to get to room temperature. Grind together the pepper corns, salt, rosemary & garlic, then add olive oil to form a paste. Cut a large onion into thick slices and place in shallow roasting dish to form a base. Pat dry the rib of beef and coat with the paste and place on top of the onion. Fire your oven for about an hour to bring it up to cooking temperature and push fire to rear of oven. Place roasting dish with beef in centre of oven, maintain a small flame and burning embers.
Peel sweet potatoes and cut into small chunks equaling size of new potatoes. Place in roasting dish and sprinkle with olive oil and season with salt and pepper. This will require about one hour to cook, so will need to be put in the oven with the beef an hour before you need to serve. (Remembering that your beef will need 20 to 30 minutes resting time). After approximately 30 minutes add the cherry tomatoes and sweet peppers, sprinkle with the balsamic vinegar and cook for a further 30 minutes.
The beef will require around 15 to 20 minutes per 500g plus an extra 15 to 20 minutes. (The beef pictured weighed 1675kg and took one hour to cook. I used a digital probe thermometer to obtain an internal temperature of 54c to give medium rare). After removing from oven it will also need a further 20 to 30 minutes resting time, cover with a double layer of foil and tea towel to keep warm.