Esquire's resident chef Mark Hix delivers up another classic for your repertoire.
The wing rib is basically the bit that sits between the sirloin and the fore rib. A good butcher will be able to get his hands on a wing rib with two bones that should be enough for 4–6 servings. This cut of beef doesn’t have as much fat surrounding the eye of meat as the fore rib, so it’s perfect for a cold roast joint.
Cold Herb Roasted Wing Rib (Serves 4-6)
A two-bone wing rib weighing about 1.5kg
Sea salt and freshly ground black pepper
A little vegetable oil for brushing
The mustard mayonnaise:
4–5tbsp good quality or homemade mayonnaise
2tbsp grain mustard
1tbsp Dijon or English mustard
1 | Pre-heat the oven to
220°C/gas mark 7. Cut the wing rib in half through
the bones, then season well and brush with oil.
2 | Heat a heavy roasting tray on the stove and brown the beef on all sides. Transfer to the oven and cook for about 20 minutes for rare and another 10 for medium rare. Remove from the oven and leave to cool.
3 | Combine all of the ingredients for the mustard mayonnaise,
mix and transfer to a serving dish.
4 | Take a carving board and a sharp knife along to your picnic and slice the beef when you’re ready to eat.
Photographs by Jason Lowe