Roast Rib of Beef with Fat Chips


Preparation info

  • Serves


    • Difficulty


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

Ask the butcher to French-trim the beef or, if you feel adventurous, have a go yourself. All you need to do is scrape out the fat and meat from between the protruding bones so that the joint presents more elegantly. You need a very sharp knife for this and you can add the meat to the pan towards the end of cooking so that it helps give even more flavour to the pan juices. It is always best to allow your meat to come to room temperature before you cook it, otherwise the exterior will overcook before the centre is properly done.

The quality of the chips depends enormously on the type of potato used at that particular time of the year. Too much starch and they will colour too quickly; too floury and they will crumble. I find Maris Pipers or King Edwards to be the better options. Its also a good idea to speak to your grocer to see what he or she recommends.