Beef rib with honey and ale glaze, green sauce
Rib-eye steaks are cut from the forerib of beef, but here they are cooked on the bone with a honey and ale glaze. A herby green sauce, jacket potatoes and blackened onions complete Marcus Wareing’s barbecue dinner party – a real treat for special friends.
Ingredients
- 1.7kg/3lb 12oz bone-in rib-eye steak
- 500g/1lb 2oz small Charlotte potatoes, washed and dried
- large knob butter
- 6 onions, cut in half, peeled, roots left on
- olive oil
- salt and freshly ground black pepper
For the spice rub
- 1 tbsp cracked black pepper
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tbsp Maldon sea salt
For the glaze
- 330ml/11½fl oz ale
- 100²µ/3½´Ç³ú honey
- 50²µ/1¾´Ç³ú brown sugar
- 2 tbsp mustard
- 2 tbsp white wine vinegar
For the green sauce
Method
Crush all the spice rub ingredients together using a pestle and mortar. Rub all over the meat and leave to marinate for about 20 minutes.
Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing.
Wrap the potatoes in a large piece of foil with the butter and a good pinch of salt and pepper. Place the potatoes directly on the coals and stack some hot coals on top of the foil so the potatoes cook all the way through.
Place the onions cut-side down on the barbecue grill for about 10 minutes until blackened.
To make the glaze, put all the ingredients in a pan over a medium–high heat and boil for about 10 minutes to reduce to a sticky consistency. Put the blackened onions into the pan of glaze and set aside.
Place the beef on the barbecue and cook for about 25 minutes on each side, turning occasionally until nicely charred all over.
Brush the glaze over the beef and keep turning it and brushing with glaze for 3–4 minutes, until it is coated and sticky all over. To test that the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C. Place the meat on a tray to rest for at least 15 minutes.
While the meat is resting, make the green sauce by blending all the ingredients together.
Check the potatoes by piercing the foil with a knife: if they are soft, they are ready.
Place the meat on a large serving platter with the potatoes, onions and green sauce.
Recipe Tips
If you don’t have a cooking thermometer, insert a thin skewer into the centre of the meat and leave for 10 seconds, then briefly touch the skewer to the inside of your wrist: it should feel hot.
