- Daube of Yorkshire Wagyu
- Pulled Yorkshire Wagyu Sub
- Yorkshire Wagyu and Wold Top Beer Pie
- Yorkshire Wagyu Barbecued Fore Rib of Beef
- Yorkshire Wagyu Boeuf Bourguignon
- Yorkshire Wagyu Carpaccio-style
- Yorkshire Wagyu Cheese Steak Sandwich
- Yorkshire Wagyu Crispy Chilli
- Yorkshire Wagyu Fajitas
- Yorkshire Wagyu Flat Iron Steak with Red Wine Sauce
- Yorkshire Wagyu Japanese-style Sirloin Steak
- Yorkshire Wagyu Lasagne
- Yorkshire Wagyu Meatballs
- Yorkshire Wagyu Pinwheels
- Yorkshire Wagyu Ragu Sauce
- Yorkshire Wagyu Ribs braised in Yorkshire Blackout Beer
- Yorkshire Wagyu Shawarma
- Yorkshire Wagyu Sirloin Steak with Blue Cheese
- Yorkshire Wagyu Sliders
Yorkshire Wagyu Barbecued Fore Rib of Beef
Recipe provided by Sue Nelson, Yorkshire Food Finder
Yorkshire Wagyu barbecued fore rib of beef with baby potato salad and fennel coleslaw and raisins
Feeds a crowd!
1 x 3kg fore rib of beef on the bone, chined and French dressed.
Salt and pepper
For the potato salad
750g baby new potatoes
4 tbsp Yorkshire Rapeseed Oil mayonnaise
4 tbsp plain full fat yoghurt
Juice of 1 lemon
1 tbsp Dijon mustard
2 shallots, finely chopped
2 tbsps capers, drained, rinsed and chopped
1 clove garlic, finely chopped
2 handfuls of watercress, torn into pieces
2 tbsp chopped chives
For the fennel coleslaw
3 tbsp sour cream
2 tbsp red wine vinegar
2 tsp fennel seeds
Salt and pepper
1 small green cabbage, cored and thinly sliced
I fennel bulb, finely sliced, tossed in a little lemon juice to prevent browning
I red onion thinly sliced
2 carrots, coarsely grated
75g golden raisins
1. Chill the rib of beef and then allow to stand at room temperature for 1 hour.
2. Put the meat on a hot barbecue with the bones sitting underneath and the joint standing upright. Cook like this over direct heat for 20 minutes, propped in place if necessary. A couple of skewers will do the trick for this.
3. After 20 minutes turn the barbecue down to a medium heat and move the joint across on to indirect heat so the meat is in the same position as before, standing upright with the bones underneath.
4. Cook like this for 90 minutes for a rare centre. For a medium rare centre, cook for 110 minutes, and for a medium centre, cook over the indirect heat for two hours.
5. Remove from the barbecue and allow to rest under foil at room temperature for 30 minutes before carving.
6. If your barbecue has a thermometer, aim for 230C for the first 20 minutes and allow to cool to, and maintain, a temperature of 170C while the joint is cooking over the indirect heat.
7. If you are cooking larger joints allow an additional 15 minutes over the indirect heat per 500g and rest for longer e.g. 4kg should rest for 40 minutes.
8. While the joint is cooking make the potato salad. Cook the potatoes, drain and run under cold water to cool, then cut in half.
9. In a large bowl whisk together the mayonnaise, yoghurt, lemon juice, mustard, shallots and capers until smooth then add salt and pepper to taste. Add the potatoes, watercress and chives then toss to coat.
10. For the coleslaw, in a large bowl, whisk together the sour cream, vinegar, fennel seeds and salt and pepper, then add the vegetables and raisins, tossing to coat.
You can of course, serve your barbecued rib of beef with any accompaniments you like, including – naturally - the traditional roast potatoes and Yorkshire pudding. It’s even worth wrapping up in colder weather to cook your joint outdoors, as the barbecue flavour is so worth it. But if you want to cook your rib of beef inside, simply heat your oven to 230C/Gas 8 and cook the joint for 20 minutes as above before lowering the heat to 170C/Gas 3. The same cooking and resting times apply.