Salt Crusted Roast Fore Rib with Red Wine

Cooking time:    2 hrs 20 mins
Serves:               8

What you need

2.7kg (approx. 3 rib) of John Penny beef rib joint
4-5 tablespoons of dry mustard powder
Black pepper
675g strong flour
225g sea salt
4 egg whites
300ml cold water

How to cook

Heat the oven to Gas 4, 180°C, fan 160°C, 350°F

Spread the dry mustard and plenty of black pepper all over the rib and leave in the refrigerator covered for approximately 2 hours or overnight.

Mix the flour, salt and egg whites together then add enough water to form a stiff pliable dough.

Spread the dough over the whole joint bone so that the rib is completely covered, place a baking tray and cook for 2 hours.

After 2 hours remove the rib from the oven and remove the hardened salt crust and discard.

Turn the oven up to 250°C and return the rib to the oven to glaze and brown for an additional 20 minutes depending on oven.

Allow to rest for 45 minutes and carve.

Serve with soft onions and rich red wine gravy and plenty of roast potatoes.

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