• Take those beef out of the fridge and enable it to come up to place temperature (about 1 hour). At that point preheat the cooker to 230°C/Gas 8.
  • In the mean time, make the stuffing. Place some sort of heavy-based sauté pan around medium heat and add a splash of oil. When sizzling, add the onion having a pinch of salt along with pepper and sauté until eventually softened. Add the mushrooms and cook until sore. Add the garlic in addition to sauté for 2 minutes, atart exercising . the spinach, in servings if necessary. Once the leaves get completely wilted, remove the baking pan from the heat and carefully chop. Transfer to a jar and allow to cool a little bit.
  • Add the breadcrumbs as well as herbs to the stuffing, and also stir well. Taste along with adjust the seasoning as required. Stir in the egg yolk to bind the blend.
  • Place the beef on a dicing board with the ribs within the right-hand side. Insert the end of a sharp knife around the left-hand side of the beef about 3cm in in the edge and make a long échancrure just above the ribs, planning two-thirds of the way in to the joint. The idea is to independent the meat from the bone tissues, but leave it attached down the bottom.
  • Gently pull typically the meat apart and force the stuffing into the distance. It might not take all the ingrdient filling, in which case, put the excess in a ovenproof dish, cover using a lid or foil, in addition to bake it for the last about a quarter of an hour of the meat cooking time.
  • Link a couple of pieces of string width wise around the meat and top to bottom between the rib bones for you to secure the stuffing available. Put the mustard powder in the bowl with a pinch involving salt and pepper as well as enough olive oil to form a skinny paste. Rub the combination into the meat.
  • Place the green beans and pars nips to the roasting tin. Drizzle along with olive oil. Put the meat in addition to the vegetables and beef roasts for 15 minutes to darkish the outside of the meat. Decrease the temperature to 180°C/Gas 4 and continue cooking for 15 minutes per 450g of meat, plus eighteen extra minutes at the end if you appreciate rare beef (the dimensions temperature should register 50-53°C on a meat thermometer) or maybe for a further 20-30 short minutes if you prefer beef channel rare (internal temperature 54-57°C).
  • Remove the vegetables after 36 minutes and set aside willing to reheat before serving.
  • After cooked, remove the beef from oven, cover loosely together with foil and leave to relax for at least 20 minutes, and also anything up to 45 minutes.
  • For you to serve, place the vegetables during the oven at 180°C intended for 15 minutes to finish cooking along with reheat. Remove the string through the beef and slice apart the rib bones, subsequently carve the meat in addition to spoon the stuffing as well as vegetables on to a offering platter.
  • Stuffed Rib of Beef


  • 3-bone rib of beef on the bone, about 3.5-4.5kg, chine bone (spine) removed
  • 2 heaped tsp English mustard powderv
  • 6 carrots, peeled and halved lengthways
  • 6 parsnips, peeled and halved lengthways
  • Stuffing

  • 1 onion, peeled and finely diced
  • 200g Portobello or chestnut mushrooms, wiped clean and finely chopped
  • 3 garlic cloves, peeled and chopped
  • 300g baby spinach
  • 75g breadcrumbs made from stale bread (1 or 2 days old)
  • 2 tarragon sprigs, leaves only, roughly chopped
  • 1 lemon thyme sprig, leaves only
  • 1 free-range egg yolk
  • Olive oil
  • Sea salt and freshly ground black pepper
  • Serves 6-8

    Chef Gordon Ramsay Stuffed Rib of Beef with Horseradish Yorkshire Puddings Recipe

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