An alternative to the Sunday roast, this beef rib recipe is so tasty and flavourful and the figs add such a complex, interesting twist…
Easy recipe that once in the oven, the chef can clean up or relax until mealtime so perfect when having guests.Because of this, I am entering this into the One Ingredient Challenge this month hosted by Laura of How to Cook Good Food and cohosted by Nazima of Working London Mummy. The figs become almost caramelised and are soft on the outside and crunchy on the inside. This is a very nice dish.
This dish also fits the Simple and in Season September competition hosted by Katie Byrson of Feeding Boys and a Firefighter this month for Ren Behan of Fabulicious Food as it is a simple dish that would be family-friendly as children would love the sweetness of the au jus from the dish.
1.5 kg of beef rib (cut I used was top of beef rib)*
*Arriving early at the Beatbush Farm Foods stall at the London Farmers’ Market, I saw a top of beef rib cut on offer and having never seen it at Toby’s stand, I decide to give it a try. It did not disappoint but this recipe will work with other bone-in beef cuts.
Fig jam, 250 ml
3 tbsp pomegrante molasses
2 tbsp honey
3 tbsp soy sauce
3 garlic cloves
2 tbsp ginger
1 chili, diced
Grate or grind garlic cloves and ginger into a paste and mix all marinade ingredients together forming a saucy substance.
Place beef ribs in a baking tray and pour marinade over meat. Place dish in the refrigerator or other cool place for 1 hour or longer, if possible, turning the ribs in the marinade a couple of times. Remove the dish from the refrigerator 30 minutes before starting to cook it.
Preheat the oven to 170 degrees Celcius. Cover the dish of beef with foil and roast for 75 minutes. Increase oven heat to 185 degrees and turn the beef in the dish allowing marinade to cover as much as possible. Place whole figs in the dish soaking in marinade. Return the dish to a 185 degree Celcius oven for 45-55 minutes.
Allow beef ribs to cool slightly to rest before moving to serving platter.
Served with rice as the juices make a lucious sauce that both kids and adults would love.
We served with a Vacqueyras and the pairing was delicious.
I knew this was a winner when a week later my husband was asking me to make it again. I am afraid it will become the Sunday roast alternative of our home.
Note: I used both whole and quartered figs and the flavour of the whole ones were so more intense so I suggest keeping them all whole and serving them intact.