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Rib of beef with onions, goat’s cheese and broccoli

Name: Rib of beef with onions, goat’s cheese and broccoli
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 4-6
Ingredients: 1kg British beef forerib, with 1 rib bone, at room temperature; Dash sunflower oil; Bunch watercress to serve; Roast potatoes to serve (optional); For the sauce; 120ml balsamic vinegar; Pinch black peppercorns, coarsely crushed; 1 garlic clove, peeled but left whole; 2 thyme sprigs; Pinch sugar; 1 tsp cornflour, mixed with 1 tsp water; For the onions; 12 salad onions; Olive oil to coat and drizzle; 1 tbsp chopped marjoram or ½ tbsp chopped oregano; 2 garlic cloves, finely chopped; 125g soft goat’s cheese (ideally Irish); Pinch cayenne pepper; Freshly grated nutmeg; For the broccoli; 500g purple sprouting broccoli, any woody ends trimmed; 2 tbsp olive oil; 1 green chilli, deseeded and finely chopped; 1 preserved lemon, halved, pips and flesh removed and discarded, skin finely sliced; 1 tbsp dijon mustard; Bunch tarragon, leaves picked; Bunch mint, leaves picked

By: Richard Corrigan

Published: 3 Mar 24
Updated: 25 Mar 24

Rib of beef with onions, goat’s cheese and broccoli

Richard Corrigan’s rib of beef dinner with new-season broccoli, creamy goat’s cheese baked onions and peppery watercress makes a spectacular spring Sunday roast or Easter lunch.

Richard says: “When Easter falls in March, I like to cook my family a rib of beef for Easter Sunday (in my opinion March is too early for spring lamb). This dish has all the freshness of spring and is a real celebration of the new season.”

The Irish über-chef has cooked for heads of state and been a regular on TV (winning Great British Menu three times!). He now runs four London restaurants: Bentley’s Oyster Bar & Grill, Daffodil Mulligan, The Portrait and Corrigan’s Mayfair, as well as Virginia Park Lodge in Co Cavan, Ireland.

Medium
March 2024

Test kitchen approved

Serves 4-6
Hands-on time 40 min. Oven time 40 min

Richard Corrigan’s rib of beef dinner with new-season broccoli, creamy goat’s cheese baked onions and peppery watercress makes a spectacular spring Sunday roast or Easter lunch.

Gluten-free recipes

Nutrition: Per serving (for 6)

Calories: 908kcals
Fat: 66g (29g saturated)
Protein: 62g
Carbohydrates: 11.3g (9.3g sugars)
Fibre: 8.9g
Salt: 1g

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Ingredients

1kg British beef forerib, with 1 rib bone, at room temperature
Dash sunflower oil
Bunch watercress to serve
Roast potatoes to serve (optional)

For the sauce

120ml balsamic vinegar
Pinch black peppercorns, coarsely crushed
1 garlic clove, peeled but left whole
2 thyme sprigs
Pinch sugar
1 tsp cornflour, mixed with 1 tsp water

For the onions

12 salad onions
Olive oil to coat and drizzle
1 tbsp chopped marjoram or ½ tbsp chopped oregano
2 garlic cloves, finely chopped
125g soft goat’s cheese (ideally Irish)
Pinch cayenne pepper
Freshly grated nutmeg

For the broccoli

500g purple sprouting broccoli, any woody ends trimmed
2 tbsp olive oil
1 green chilli, deseeded and finely chopped
1 preserved lemon, halved, pips and flesh removed and discarded, skin finely sliced
1 tbsp dijon mustard
Bunch tarragon, leaves picked
Bunch mint, leaves picked

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Method

Begin with the onions. Heat the oven to 180°C fan/gas 6 and bring a small pan of water to the boil. Trim the roots off the onions and slice off and reserve the green tops. Halve the white bulbs, then cook them in the boiling water for 5 minutes. Drain and refresh in iced water, then arrange them cut-side up in a lightly oiled baking dish that fits them snugly in a single layer.
Season with salt and pepper, drizzle with olive oil, sprinkle with marjoram/oregano and garlic, then crumble over the goat’s cheese. Bake for 40 minutes.
Meanwhile, make the sauce. Put the vinegar, peppercorns, garlic, thyme and sugar in a small pan and bring to the boil. Remove from the heat and leave to infuse for 5 minutes, then strain into a clean pan. Set aside.

Season the beef very well with salt and pepper on both sides. When the onions are nearly ready, put an ovenproof, heavy-based frying pan over a high heat and add a drizzle of oil. Sear the beef on both sides until brown, then transfer the pan to the oven and increase the temperature to 220°C fan/gas 9. Cook for 15 minutes for rare to medium-rare. If the onions are browning too much, cover with foil for the rest of their cooking time.
Set the cooked beef aside on a board to rest. Meanwhile, bring a large pan of lightly salted water to the boil, add the broccoli and cook for 2 minutes so it still has a little bite. Drain, put it in a bowl, then add the rest of the broccoli ingredients and toss to coat.
Bring the sauce back to the boil and add the cornflour mixture to thicken. Finely slice the reserved onion greens and sprinkle over the baked onions with a pinch of cayenne and some nutmeg. Serve the sauce with the beef and watercress, alongside the onions, broccoli and, if you like, roasties