Richard Corrigan's Rib of Beef with Roasted Root Vegetables & Aged Vinegar Recipe


Celebrate Great British Beef Week 2024 

Sure… we may just know a thing or two about enjoying a good slab of beef - after all, we're renowned as one of London's top wood-fired grill restaurants!

Join us in celebrating Great British Beef Week 2024 by trying out our exclusive recipe from Patron Chef Richard Corrigan. British beef is celebrated worldwide for its exceptional quality and sustainability, and we're proud to share our kitchen's passion for it through our delicious menu offerings.

Let's raise a glass (or a fork) to the best of British beef during this exciting week. Sláinte!

"This dish has regularly featured on my menus through the years. it is a lovely way to cook rib of beef, which has a quality of meat that is finer than fillet. Giving balsamic vinegar this treatment makes it as mellow and flavourful as on the has been aged for 10 years or more." - Chef Richard Corrigan


Serves 4


1kg forerib of beef, with 1 rib bone
Sunflower oil
Small bunch of watercress, stalks discarded (optional)
Coarse sea salt 

For The Aged Vinegar: 
120ml balsamic vinegar
Few black peppercorns, coarsely crushed
1 garlic clove, peeled 
1-2 sprigs of fresh thyme 
Pinch of sugar 
1 teaspoon cornflour mixed with 1 teaspoon cold water 

For The Roasted Vegetables: 
Duck fat or sunflower oil 
2 garlic cloves, peeled 
1 small bay leaf
Few sprigs of fresh thyme 
700g mixed parsnip, carrots and celeriac, peeled and cut into 5mm dice 
Salt and freshly ground black pepper


Preheat the oven to 240°C  / Gas Mark 9 

  1. For the aged vinegar, put the vinegar, peppercorns, garlic, thyme, sugar and a pinch of salt in a small pan and bring to a boil. Remove from the heat and leave to infuse for 5 minutes. Strain the vinegar and return to the pan. Stir in the cornflour mixture, then bring back to the boil, stirring constantly - the vinegar should thicken just enough to coat the back of the spoon. Keep warm. 
  2. Season the beef with salt and pepper. Heat a film of oil in a heavy-based frying pan with an ovenproof handle. Put in the beef, and sear and brown on both sides over a high heat. Transfer the pan to the oven and roast for 8-10 minutes (for rare to medium-rare). 
  3. Meanwhile, prepare the vegetables, put enough duck fat into a heavy-based saucepan to cover the vegetables (or put a generous film of oil in the pan). Add the garlic and herbs, and heat the fat. Add the vegetables and cook over a moderate heat, stirring occasionally, until just tender but still firm. Drain and reserve (keep the duck fat for other cooking, as it will have a delicious flavour). 
  4. When the beef has finished roasting, remove from the pan to a carving board and set aside to rest for 8-10 minutes in a warm place. Pour excess fat from the pan, then add the vegetables to the meat juices and toss over a moderately low hear to brown lightly. Season. Add the watercress leaves, if using, and toss to mix with the vegetables.
  5. Place the beef rib so the bone is on one side. Cut the meat vertically and lengthways into slices. Spoon the vegetables on to the hot plates, arrange the slices of beef on top and sprinkle with a little coarse sea salt. Add a drizzle of ages vinegar round the edge and serve. 

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