Fire-roasted Rib of Beef with Roast Potatoes

A rib of beef cooked over charcoal is one of the great festive roasts. The fat melts slowly, the outside colours naturally, and the inside stays tender and juicy. As the beef cooks, you collect enough beef dripping to make crisp golden roast potatoes. It is a classic fire-cooked feast and surprisingly simple in the Charlie Oven.

Ingredients

Rib of beef

• 1 rib of beef on the bone
• Salt for dry brining
• Good quality lump charcoal, such as Stag Charcoal

Roast potatoes

• 3 kilos Maris Piper potatoes, washed, peeled and cut into even pieces
• 1 bunch rosemary
• 2 bulbs garlic
• Beef dripping collected during the cook
• A splash of neutral oil, if you need to top up the fat

Dry brine the beef

A dry brine helps the beef hold on to moisture and gives a better crust during the cook.

1. Salt the beef lightly all over, including the fat cap.
2. Place on a rack over a tray and leave uncovered in the fridge for up to 4 hours.
3. Do not go beyond 4 hours, or the salt will begin to cure the surface.
4. Pat the beef dry with kitchen paper before cooking.

Prepare the fat cap

1. Pat the fat cap very dry.
2. Trim any areas of very thick outer fat so the layer is even, but keep a good layer for flavour.
3. Score the fat lightly with shallow cuts. Only cut the surface fat, not the meat.
4. This helps the fat render and gives better browning.

Bring the beef towards room temperature

1. Take the rib of beef out of the fridge up to 3 hours before cooking.
2. The joint will not reach full room temperature in that time, and it does not need to.
3. This softens the surface chill so the fat cap starts to render properly and the beef cooks more evenly.
4. The centre will stay cool, which is ideal for a slow, gentle rise in heat in the Charlie Oven.

Set up the Charlie Oven

1. Add about half a football-sized pile of good-quality lumpwood charcoal to the fire grate.
2. Light the charcoal and bring the oven to 160 to 180°C / 320 to 356°F.
   

Cook the rib of beef

Sear over the fire

1. Place the rib of beef on the middle rack once.  The rack should be nice and hot for this, not too close to the charcoal, just close enough so the heat hits the fat cap and the sides of the joint.
2. Turn the beef slowly to brown every surface. You are looking for a deep golden crust all over.

Roast in the Charlie

1. Place a roasting tray underneath the beef to catch all the dripping. This will become your beef fat for the potatoes.
2. Position the rib with the back plate facing down and the ribs pointing towards the back of the oven.
3. Roast at 160 to 180°C / 320 to 356°F for about 1 and a half to 2 hours, depending on the size of the joint.
4. Probe the thickest part of the beef. You are aiming for 44°C / 111°F before resting.

Rest the beef

1. Lift the rib of beef out of the Charlie.
2. Move it to a standard kitchen oven set to 50°C / 122°F, or wrap it in towels and place it in an insulated cooler.
3. Let it rest for up to 2 hours while you cook the potatoes. The temperature will rise gently, and the juices will settle.

Make the beef dripping roast potatoes

1. As the beef cooks, it will release drippings into the tray beneath it.
2. Tip this dripping into a heatproof dish and keep it warm. If you need more fat for the potatoes, add a splash of neutral oil.
3. Bring a large pan of salted water to a simmer. Taste the water to check you that you can taste the salt.
4. Add the potatoes and bring to the boil.
5. Cook until the edges start to soften but the potatoes still hold their shape, about 16 minutes.
6. Drain the potatoes in a colander and shake them until the edges look roughed up and fluffy.
7. Place a roasting tray with the beef dripping in the Charlie and heat it to 190 to 200°C / 374 to 392°F.
8. Pull out the hot tray. Add the rosemary and the potatoes and turn them so they are coated in the hot fat.
9. Return the tray to the Charlie and cook for about 1 hour and 20 minutes, turning the potatoes every 20 minutes.
10. Add the garlic cloves, separated but still in their skins, halfway through the cook to stop them burning.
11. Cook until the potatoes are deep golden and crisp with fluffy centres.

Why cook this in the Charlie Oven

• The steady charcoal heat gives perfect browning on the rib of beef while melting the fat slowly so the inside stays tender.
• The potatoes take on a deep savoury flavour from the beef dripping and crisp up beautifully in the hot, even heat.
• Resting the beef while the potatoes finish keeps the whole cook calm, well timed and ideal for a festive gathering.

How to serve

1. Carve the rested rib of beef into thick slices.
2. Tip the hot potatoes into a warm serving bowl.
3. Serve with horseradish, green vegetables or any sides you enjoy with a rich rib roast.

Recipe pairings

• Fire roasted carrots and parsnips, sweet and smoky.
• Yorkshire puddings in the Charlie, light and puffed.
• Red wine gravy, rich and simple.