Roast rib of beef with beef dripping chips and stilton hollandaise
- November 2015
- Serves 12
- Hands-on time 40 min, oven time 3.5 hours, plus resting
You can’t beat proper beef dripping chips and these ones, cooked in the dry aged fat of the rib of beef is packed with flavour. Pared with stilton hollandaise and you’ve got an incredibly decadent Sunday roast.
- Gluten-free recipes
- 45.3g (23.5g saturated)
- 39.7g (2.4g sugars)
The chips need space to crisp up, so use the biggest roasting tin you have. If they’re still crowded, roast them in 2 tins, one beneath the other, and swap every 30 minutes.
Make the vinegar reduction for the hollandaise (step 5) up to a week ahead, then strain and keep covered in the fridge.
A rib of beef isn’t cheap, so we recommend you use a digital probe thermometer to make sure it’s cooked to the right temperature. The temperature at the centre of the joint will carry on rising for a while after you take the beef out of the oven, so do stick to our guidelines here.
We think dry-aged beef is best medium-rare – the centre is pink and juicy, but the meat fibres are clearly set (see In Our Test Kitchen This Month). If you’re not using dry-aged beef, the cooking times might be a little bit longer, as the meat will contain more water.
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