RIBS OF BEEF from London's BEST(?) BUTCHER | Cooking The Capital | Ed Cudlipp x HG Walter

In this episode of Cooking The Capital, I visit one of London’s most respected butchers, HG Walter, to source a spectacular dry-aged rib of beef and show you how to cook perfect roast rib of beef with a red wine and bone marrow jus. We caught up with Charlie Hinds, Head of Sales and lifelong butcher, to learn from one of London’s leading names in meat. Based in Barons Court, HG Walter is renowned for exceptional meat, strong relationships with carefully selected farms, and high animal welfare standards. Combining traditional butchery with expertise in sourcing and ageing, they supply many of London’s top chefs and restaurants, including Gordon Ramsay and Tom Kerridge. One of their standout products is dry-aged beef. Their ageing rooms are filled with carefully matured beef, developing flavour, tenderness, and character. If you're looking for an unforgettable roasting joint, this is one of the best places in London to buy one. We picked up a beautifully dry-aged 5-bone French-trimmed rib of beef, beef bones, bone marrow and beef trim for the sauce. Back in the kitchen, we cook the beef and make a rich red wine jus finished with roasted bone marrow. HG Walter: https://www.hgwalter.com/ INGREDIENTS Roast Rib of Beef • 1 x 5-bone French-trimmed rib of beef (5–6kg) • 2 tbsp olive oil • Fine sea salt Red Wine & Bone Marrow Jus • 1kg roasted beef bones • 1kg beef trim, diced • Beef fat • 4 carrots, roughly chopped • 4 celery sticks, roughly chopped • 5 shallots, halved • 1 garlic bulb, halved • ½ bottle red wine • 2.5 litres fresh beef stock • 2 rosemary sprigs • 4 thyme sprigs • Bone marrow from 4 marrow bones • Salt, to taste METHOD Prepare the Beef • Remove beef from the fridge 1–2 hours before cooking. • Rub with olive oil and season generously. • Roast at 240°C for 20–30 minutes until deeply browned. • Roast the beef bones at the same time. Prepare the Sauce • Chop carrots and celery. • Halve shallots and garlic. • Dice beef trim. Roast the Beef • Remove beef and bones from the oven. • Arrange shallots cut-side down in a roasting tray and place the beef on a rack above. • Insert a meat thermometer. • Reduce oven to 120°C and cook until the beef reaches 40–50°C internally (I cooked mine to 40°C). • Rest for 1–2 hours. Final serving temperatures: • Rare: 49°C • Medium rare: 54°C • Medium: 60°C • Well done: 65°C+ Allow for a 5–10°C rise during resting, and after 10 minutes hold in a warming oven below 40°C until serving. Make the Jus • Roast marrow bones at 180°C for 30 minutes. • Sear beef trim in beef fat until deeply caramelised. • Add carrots and celery and cook briefly. • Deglaze with red wine and reduce slightly. • Transfer to a stockpot and add roasted bones, garlic, herbs and stock. • Bring to the boil, reduce to a gentle simmer and cook until the beef is ready. • Add half the roasted shallots, reserving the remainder for serving. • Strain twice, then reduce until the sauce coats the back of a spoon. • Stir in the roasted bone marrow and pass through a sieve once more. • Season to taste. Chapters 00:00–00:27 Introduction 00:28–01:38 About HG Walter 01:39–04:39 Dry-aged beef 04:40–05:17 The pub 05:18–05:39 Cooking overview 05:40–07:30 Preparing and searing the beef 07:31–09:20 Prepping the sauce 09:21–11:03 Roasting the beef 11:04–14:23 Sauce part 1 14:24–14:55 Resting the beef 14:56–18:42 Sauce part 2 18:43–22:08 Carving the beef 22:09–24:18 Plating and eating ABOUT COOKING THE CAPITAL Cooking The Capital shows you the best places in London to buy ingredients and how to cook them at home. Each episode features: • 1 shop • 1 ingredient • 1 dish London is packed with incredible suppliers, markets and food producers. We visit the best, learn what makes them special, choose a standout ingredient and cook it in a home kitchen using techniques anyone can replicate. New episodes out regularly – subscribe and follow the journey. 📍 FOLLOW THE JOURNEY Instagram:   / ed.cudlipp   TikTok:   / ed.cudlipp   LinkedIn:   / ed-cudlipp-1a771212a