[recipe servings=”6-8″ difficulty=”Moderate” ]
[recipe-ingredients]
- 1 (2-2.5kg / 4.4-5.5lb) rib roast of beef (bone-in)
- 200g/7oz fresh breadcrumbs
- 150g/5oz cooked spinach, drained and chopped
- 100g/3.5oz mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 50g/2oz grated Diforti Parmigiano Reggiano cheese
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary, chopped
- 1 large egg, beaten
- Salt and pepper, to taste
- Olive oil, for drizzling
- In a frying pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes. Add the chopped mushrooms and spinach, cooking until the mushrooms are browned and any excess moisture has evaporated. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the sautéed vegetables with the breadcrumbs, Parmesan cheese, thyme, rosemary, beaten egg, salt, and pepper. Mix until well combined.
- Preheat the oven to 230C / 210C fan / 450F / gas mark 8. Carefully cut a pocket in the rib roast by slicing along one side, ensuring not to cut all the way through.
- Gently pack the stuffing into the pocket of the rib roast, pressing down to ensure it is well filled.
- Rub the outside of the roast with olive oil, salt, and pepper. Place the roast bone-side down on a roasting rack in a baking tray. Roast in the preheated oven for 20 minutes to create a nice crust. Reduce the temperature to 160C / 140C fan / 325F / gas mark 3 and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 57°C (135°F) for medium-rare.
- Remove the roast from the oven, tent with foil, and let it rest for 15–20 minutes before carving. Serve slices of the rib roast with the stuffing, accompanied by your favourite Christmas sides.
