Seared Single Rib of Beef

Jane Howard fires up the Coopers Farm BBQ to create a mouthwatering outdoor feast...

There's nothing I love more than an impromptu BBQ (and given our summers there's always an element of shall we or shan't when it comes to al fresco dining) so all these recipes can be made from ingredients that you can have on standby in the freezer. More importantly this whole feast was put together and ready to eat in less than half an hour - giving you plenty of time for another glass of chilled rosé! Enjoy.

There really is nothing more delicious than to sling a single rib of well-hung beef on the BBQ. Try and find a butcher selling local native-breed beef (Sussex, Angus or Hereford for example) as this will have more marbling i.e. veins of fat running through the muscle. And if it's been hung correctly (for at least three weeks) then you can buy it and freeze it in advance without any loss of flavour or tenderness. These single ribs will be about two inches thick and depending on how rare you like it, just chuck it on a hot BBQ for about 10 minutes each side. Then you simply cut off the bone and slice the beef into great juicy slabs about two inches thick. Delicious served with crème fraîche laced with horseradish.

Seared single rib of beef

Jane and her husband Adrian farm one hundred acres of land in Stonegate, East Sussex with cattle, sheep, pigs, chickens and bees. To find out where to buy Coopers Farm native breed meats, visit or call 07901 555385.

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