A while back, I bought some stuff from the Marr Green farm shop in Burbage, down in Wiltshire. I often do this to stock up the freezer – not just from Marr Green, but also Red Down farm shop near Highworth/Swindon (I get my eggs from them).
Beef On The Rib
Most of Marr Green’s meat is locally produced, and one item I bought some time last year was a large piece of beef on the rib. I’ve never cooked this cut of meat before, and that is probably why it spent so long in the freezer! But the weather-related food poisoning epidemic my pupils have encountered the last two days meant that I was going to cook a decent meal tonight.
I wouldn’t have bothered posting this if it wasn’t for the fact that it was the tenderest, best flavoured beef I have ever eaten.
Cooking was easy – I just rubbed sea salt into it to season it, seared it on all sides in a little olive oil, then cooked it for 30 minutes in the oven on gas mark 9, reducing to gas mark 4 for 20 minutes per half kg. I let it rest in foil for 30 minutes before carving – it was like cutting butter with a hot knife!
I don’t know if it was the fact that it was from Marr Green’s herd, or just that this cut of meat is so good. But it was delicious.