Prime rib with dripping chips & burnt bone marrow

by Luke Mackay

A meaty feast that makes the most of a very special type of beef

I never mess with a good prime steak, especially a special one like this—sea salt and bone marrow are the only seasonings you need.


600g maris piper potatoes
Beef dripping, for deep frying
1kg prime rib from a retired dairy cow
1 marrow bone, split down the middle


Without peeling, cut the potatoes into thick chips and par-boil them for 10 mins. Drain and set aside to cool. Bring the beef dripping up to 120C and cook the chips again for 15 mins. Remove, drain and allow to cool. Raise the dripping temperature to 180C and cook the chips for a final 10 mins, or until golden and crisp.

With older beef it’s a good idea to ‘reverse sear’ the meat. Cook the rib at 110C for 45 mins then remove from the oven. Get a heavy cast iron pan smoking hot and add 1 tbsp dripping. Sear the steak for 2-3 mins each side until it forms a dark crust. Chop the bone marrow into small pieces and scatter over the beef then scorch with a blow torch until melting and just starting to caramelise.

Season with flaky sea salt and serve with the chips and some watercress.

Recipe: Luke Mackay