A hearty and satisfying dish with plenty of 'oomph' but also some subtle tastes and flavours.


For the Rib of Beef:

  • 1 double rib of beef on the bone
  • salt and pepper

For the Salsa Rossa:

  • 2 onions (peeled and sliced)
  • 4 cloves garlic (sliced)
  • 1 tin of tomatoes (drained and washed)
  • 6 tomatoes (de-seeded and skinned)
  • 4 roasted red peppers (peeled and seeds removed)
  • fresh horseradish
  • chilli flakes
  • oil
  • salt and pepper seasoning
  • 1 tsp sugar

For the Spinach Alla Romana:

  • fresh spinach
  • 50 g currants
  • 50 g pine nuts

For the Peppered Bone Marrow:

  • bone marrow (2 pieces per person)
  • whole black peppers


  1. Season the rib of beef well with salt and pepper and preheat the oven to 180°C.
  2. Heat a good heavy frying pan; make sure the pan can go into the oven. Put the beef into the heated frying pan and allow to brown then turn it and brown it on the other side.
  3. Put the pan into the oven and allow cook for 10-15 minutes depending on how the beef is to be cooked - give it 10 minutes for rare to medium and 15 minutes for beef cooked medium to well done.
  4. Allow meat rest for 5-8 minutes.

For the Salsa Rossa:

  1. Heat some oil in a saucepan, once heated sweat off the onions. They are to be translucent in colour rather than browned.
  2. Add the garlic and continue to cook, add some more oil if necessary. Add the skinned tomatoes and the drained and washed tinned tomatoes to the pan and heat through.
  3. Add a pinch of chilli, be careful not to use too much at this stage. Chilli flakes differ in strength, start with a little and taste as you go, you can always add more.
  4. Season with a little salt and add the teaspoon of sugar.
  5. Cook for about 10-15 minutes.
  6. Remove from the heat, slice the roasted peppers and add to the mixture.
  7. Finally grate in some fresh horseradish, mix through.
  8. Check seasoning and adjust as necessary.
  9. Salsa rossa can be served hot, warm or cold. It will last for up to a week covered in the fridge.

For the Spinach Alla Romana:

  1. Rehydrate the currants, have currants sitting in warmed water for 15 minutes, this makes the currants much juicier and tasty.
  2. Put the washed spinach into a heated saucepan.
  3. Cook down the spinach, it will literally shrink.
  4. Remove the currants from the water and add them to the spinach, with some fresh pine nuts.
  5. Once the mixture has been heated through, drain it in a sieve before putting it on a plate to serve.

For the Peppered Bone Marrow:

  1. Chop peppercorns by hand. Using a blitzer will create a fine powder which is not what you are looking for.
  2. Soak the bone marrow in water for as long as possible.
  3. When ready to cook, dry the bone marrow on kitchen paper, roll in peppercorns and put on a hot pan to cook for about 2 minutes.

To serve:

  1. Cut the rested rib of beef into portions and serve on heated plates with a spoon of spinach Alla Roma, a spoon of salsa rossa and a piece of peppered bone marrow.
  2. Pour any extra juices from the frying pan over the beef. Serve with creamy mashed potatoes, sprouting broccoli.