Name: Rib of beef with roasted root vegetables and aged vinegar
Yield: Serves 4
Ingredients: duck fat or sunflower oil; 2 garlic cloves, peeled; 1 small bay leaf; sunflower oil; 1 kg forerib of beef, with 1 rib bone; few sprigs of fresh thyme; coarse sea salt; small bunch of watercress, stalks discarded (optional); salt and freshly ground black pepper; 700 g mixed parsnip, carrot and celeriac, peeled and cut into 5 mm dice; 120 ml balsamic vinegar; few black peppercorns, coarsely crushed; 1-2 sprigs of fresh thyme; 1 garlic clove, peeled; pinch of sugar; 1 teaspoon cornflour mixed with 1 teaspoon cold water

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

This dish has regularly featured on my menus through the years. It is a lovely way to cook rib of beef, which has a quality of meat that is finer than fillet. Giving balsamic vinegar this treatment makes it as mellow and flavourful as one that has been aged for 10 years or more.

Ingredients

1 kg forerib of beef, with 1 rib bone
sunflower oil
small bunch

Main course
Autumn
Gluten-free

Method

Preheat the oven to 240°C/gas mark 9.

For the aged vinegar, put the vinegar, peppercorns, garlic, thyme, sugar and a pinch of salt in a small pan and bring to the boil. Remove from the heat and leave to infuse for 5 minutes. Strain the vinegar and return to the pan. Stir in the

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