James Devine’s rib of beef, braised Puy lentils and watercress
Cooking Time
Ingredients
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Ingredients
g Rib of beef
Sea salt
4 Heritage carrots
g Thyme
Garlic, 1 clove
g Puy lentils
g Celeriac
g Shallot
g Parsley
g Chives
ml Red wine
g Watercress
Method
1
Step 1
Remove excess fat from rib and render down in pan, use this fat to cook the heritage carrots, add a little water, thyme and garlic and cook 15-20 minutes over low heat until tender.
2
Step 2
Boil lentils in salted water 12-15 minutes until just cooked, drain and refresh in cold water.
3
Step 3
Dice the celeriac and shallot and sweat off in butter, add the cooked Puy lentils, stew for a few minutes before finishing with some butter and soft herbs.
4
Step 4
Seal the beef on all sides in hot pan, until well coloured all over. Transfer to oven 180°C for five minutes.
5
Step 5
Remove and rest for further five. Carve and serve. Assemble all ingredients on plate and finish with fresh watercress.