J Brindon Addy

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Salt Crusted Roast Fore Rib
with Red Wine Featured

Summary Info

• Suitable Cuts: Rib of beef joint
• Temperature: Gas Mark 4-5, 180°C
• Serves: 8
• Cooking Time: ~2 hrs 20 min

Ingredients

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

Cooking Directions

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.

Serving Suggestion

Soft onions and rich red wine gravy and plenty of roast potatoes.