When should I take the rib of beef out of Charlie?

When the thickest part reads 44°C (110°F) on a probe; it keeps rising to medium rare as it rests. At 160 to 180°C (320 to 355°F) on the middle rack, this takes 1.5 to 2 hours depending on size.

How long should I dry brine the beef?

Up to 4 hours, and no longer. Salt it lightly all over, including the fat cap, and leave it uncovered on a rack in the fridge. Beyond 4 hours the salt starts to cure the meat. Pat it dry before cooking.

Does the beef really need a 2 hour rest?

Yes. Rest it for up to 2 hours in a kitchen oven set to 50°C (120°F), or wrapped in towels in an insulated cooler. The rest is what turns a good roast into an exceptional one, and it frees Charlie for the potatoes.

How do I make beef dripping roast potatoes in Charlie?

Parboil the potatoes for about 16 minutes and shake to fluff the edges, then roast them in hot beef dripping with rosemary at 190 to 200°C (375 to 390°F) for about 1 hour 20 minutes, turning every 20 minutes.

Outdoor Cooking & Charcoal Oven Recipes / Beef

Rib of Beef with Beef Dripping Roast Potatoes

Name: Rib of Beef with Beef Dripping Roast Potatoes
Prep time: 30 min
Cook time: 3 h 20 min
Yield: 4 to 6
Cuisine: British
Ingredients: 1 rib of beef on the bone; Salt for dry brining; Good quality lumpwood charcoal (such as Stag Charcoal); 3 kg Maris Piper potatoes, washed, peeled and cut into even pieces; 6 sprigs Fresh rosemary; 2 bulbs garlic; 240g (80g per kg potatoes) Beef dripping collected during the cook, Use 80g per kg potatoes; if short, top up with neutral oil to the same total, not an additional amount; A splash of neutral oil if needed, Only to make up any shortfall in the beef dripping allowance

A rib of beef is a generous centrepiece, and its dripping makes exceptional roast potatoes. Charlie colours the outside while the centre stays juicy. Give the joint a good rest, then carve. This is Sunday lunch with plenty to look forward to.

William PodburyChef

Roast

Prep30 minutes plus brining

Cook3 hours 20 minutes

Serves4 to 6

DifficultyMedium

Ingredients

1 rib of beef on the bone
Salt for dry brining
Good quality lumpwood charcoal (such as Stag Charcoal)
3 kg Maris Piper potatoes, washed, peeled and cut into even pieces
6 sprigs Fresh rosemary
2 bulbs garlic
240g (80g per kg potatoes) Beef dripping collected during the cook, Use 80g per kg potatoes; if short, top up with neutral oil to the same total, not an additional amount
A splash of neutral oil if needed, Only to make up any shortfall in the beef dripping allowance

Equipment

Charlie Charcoal Oven$6,400.00 View, Charlie Charcoal Oven
Charlie Oven Cooking Rack$300.00 View, Charlie Oven Cooking Rack

Method

Salt the beef lightly all over including the fat cap. Place on a rack over a tray and leave uncovered in the fridge for up to 4 hours. Do not exceed 4 hours. Pat dry with kitchen paper before cooking.
Pat the fat cap very dry, trim any uneven thick outer fat, and score the surface lightly with shallow cuts to aid rendering. Do not cut into the meat.
Remove the beef from the fridge up to 3 hours before cooking to take the chill off the surface.
Add half a football-sized pile of lumpwood charcoal to the fire grate. Light and bring the Charlie Oven to 160 to 180°C (320 to 355°F).
Sear the rib on the middle rack, turning slowly to build a deep golden crust on every surface. Place a roasting tray underneath to catch the dripping.
Position the rib with the back plate facing down and ribs towards the back. Roast at 160 to 180°C (320 to 355°F) for 1.5 to 2 hours depending on size. Probe the thickest part and remove at 44°C (110°F). Reserve the dripping.
Rest the beef in a kitchen oven set to 50°C (120°F) or wrapped in towels in an insulated cooler for up to 2 hours.
Parboil the potatoes in well-salted water for about 16 minutes until edges soften but they hold their shape. Drain and shake vigorously to fluff the edges.
Heat the beef dripping in a roasting tray in the Charlie at 190 to 200°C (375 to 390°F). Add the potatoes and rosemary, turning to coat. Cook for about 1 hour 20 minutes, turning every 20 minutes. Add garlic cloves (in skins) halfway through. Allow 80g collected dripping per kg of potatoes. If there is not enough, top up with neutral oil to reach the same total.
Carve the rested beef into thick slices and serve with the crisp potatoes, horseradish, and your choice of sides.

More recipes

The cook

William Podbury

Chef

William Podbury is a professional chef and open fire cooking expert. Formerly a chef at Embers in Northampton, his cooking is all about harnessing fire and smoke to get the very best from great ingredients.

More recipes by William Podbury

Frequently asked questions

When should I take the rib of beef out of Charlie?

When the thickest part reads 44°C (110°F) on a probe; it keeps rising to medium rare as it rests. At 160 to 180°C (320 to 355°F) on the middle rack, this takes 1.5 to 2 hours depending on size.
How long should I dry brine the beef?

Up to 4 hours, and no longer. Salt it lightly all over, including the fat cap, and leave it uncovered on a rack in the fridge. Beyond 4 hours the salt starts to cure the meat. Pat it dry before cooking.
Does the beef really need a 2 hour rest?

Yes. Rest it for up to 2 hours in a kitchen oven set to 50°C (120°F), or wrapped in towels in an insulated cooler. The rest is what turns a good roast into an exceptional one, and it frees Charlie for the potatoes.
How do I make beef dripping roast potatoes in Charlie?

Parboil the potatoes for about 16 minutes and shake to fluff the edges, then roast them in hot beef dripping with rosemary at 190 to 200°C (375 to 390°F) for about 1 hour 20 minutes, turning every 20 minutes.