Roast Peppered Rib-Eye of Beef

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Preparation info
  • Ingredients For

    8

    • Difficulty

      Medium

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

Good roast beef begins with the quality of the piece of meat you buy. This should have been aged by the butcher for at least two weeks and perhaps for as long as three. The colour will by then have deepened towards brown, while the meat will have shrunk because of evaporation. Yellowish fat suggests that the animal ate mostly grass, for grain-feeding produces whiter fat. If the meat is bright red then it has not been hung for long enough on the carcass to mature.

Roast beef enthusia

Ingredients

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