Beef rib with grilled lettuce butter



  • 2kg rib-eye roast (or another beef roast)
  • 1 tbs olive oil, plus extra to serve
  • 2 garlic cloves, halved
  • 40g unsalted butter, chopped
  • 4 thyme sprigs
  • Juice of ½ a lemon
  • 3 baby gem lettuce, halved lengthways
  • ¼ cup each flat-leaf parsley leaves and chives, chopped
  • 4 cornichons, thinly sliced
  • English mustard, to serve


  • 1.
  • Heat the oven at 190°C and grease a baking tray with oil. Sprinkle salt flakes on the beef.
  • 2.
  • Put oil and garlic in a frypan. Cook for 2 minutes. Remove the garlic and set it aside. Add beef to the frypan and cook for 1-2 minutes on each side until browned. Reduce heat to medium-low, add pepper, butter, thyme, and then return garlic to the mix. Cook 3-4 minutes.
  • 3.
  • Transfer the beef to the prepared tray. Put butter in a bowl and chill it. Roast the beef for 1 hour 45 minutes, or until a meat thermometer reads 55°C for medium-rare. Rest 20 minutes with foil loosely on top of it.
  • 4.
  • Put the pan back on high heat. Add 20g butter and thyme that is cold. Cook until the butter foams up, then add lemon juice. Pour over beef.
  • 5.
  • Thinly slice the beef and place it onto a bed of lettuce. Serve with mustard on the side.