Roast rib of beef with chimichurri Béarnaise sauce
Serves: 6, with leftovers
Prep time: 1 hr 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Roast rib of beef with chimichurri Béarnaise sauce
A majestic roast beef centrepiece from chef Richard Corrigan, with a splash of chimichurri in the Béarnaise sauce
Serves: 6, with leftovers
Prep time: 1 hr 15 minsTotal time: 
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Nutritional information (per serving)
Calories
769Kcal
Fat
58gr
Saturates
26gr
Carbs
4gr
Sugars
1gr
Fibre
2gr
Protein
53gr
Salt
1.7gr
Richard Corrigan
As chef patron of five restaurants in the UK and in Ireland, Richard's food showcases a respect for homegrown produce with a real touch of luxe
See more of Richard Corrigan’s recipes
Richard Corrigan
As chef patron of five restaurants in the UK and in Ireland, Richard's food showcases a respect for homegrown produce with a real touch of luxe
See more of Richard Corrigan’s recipes
Ingredients
For the beef
- 2-bone forerib of beef, about 2.25-2.5kg
- 1 tsp chopped thyme
- 1 tsp chopped rosemary
- 4 garlic cloves, chopped
- 1 tsp flaky sea salt
- 1 tbsp rapeseed oil
For the chimichurri
- 100ml olive oil
- 1 tbsp red wine vinegar (we used Aspall’s)
- 50g flat-leaf parsley, leaves chopped
- 1 garlic clove, crushed
- 1 small red chilli, deseeded and finely chopped
- 10g fresh oregano, leaves chopped
- ½ tsp flaky sea salt
- ¼ tsp freshly ground black pepper
For the roast garlic
- 3 garlic bulbs
- 2 tbsp rapeseed oil
For the Béarnaise
- 100ml white wine
- 75ml white wine vinegar
- 2 tsp chopped shallot
- 1 sprig of tarragon
- 5 black peppercorns
- 250g unsalted butter
- 3 large egg yolks
Step by step
Get ahead
The Béarnaise can be made a few hours ahead, before adding the adding the chimichurri. Reheat gently in a heatproof bowl over a pan of barely simmering water, stirring occasionally.
- Mix the chimichurri ingredients together and leave to infuse in the fridge overnight, or at room temperature for 1-2 hours.
- Remove the forerib from the fridge an hour before cooking. Mix the fresh herbs with the garlic, salt and oil then massage into the flesh of the forerib until evenly coated. Leave at room temperature for an hour.
- Preheat the oven to 150°C, fan 130°C, gas 2. Cut the garlic bulbs in half horizontally across the cloves. Drizzle the oil in a small roasting tin and sprinkle with flaky salt. Add the garlic cut-side down and cook for 35-40 minutes or until soft.
- Increase the oven to 240°C, fan 220°C, gas 9 for the beef. Sear the joint in a large hot pan for about 10 minutes, turning to colour on all sides. Transfer to a roasting tin and cook for 15 minutes initially, then reduce the temperature to 220°C, fan 200°C, gas 7. Calculate the cooking time at 15 minutes per 500g for rare, 20 minutes for medium.
- For the Béarnaise reduction put the wine, vinegar, shallot, tarragon and peppercorns in a small pan. Bubble for 8 minutes, then strain; you should have about 50ml.
- To clarify the butter, melt it in a medium pan, and bring to the boil. Simmer until the white foam has disappeared and the bubbling has calmed. Pour off the clear melted butter, leaving any solids behind.
- Place the egg yolks in a liquidiser with a pinch of salt. Reheat the reduction and slowly pour in with the motor running. Reheat the clarified butter until just starting to bubble, then add gradually with the motor running, until you have a thick smooth sauce. Adjust the seasoning, and thin with a little just-boiled water to a medium pouring consistency. If you don’t have a liquidiser, make the Béarnaise in a mixing bowl (placed on a damp cloth to stabilise it) using an electric hand mixer.
- Remove the beef from the oven and leave to rest for 20 minutes before carving. Reheat the Béarnaise if necessary. Mix in a tablespoon of the chimichurri just before serving with the beef, roasted garlic and the rest of the chimichurri to spoon over.
