Rib Eye Rack with Smoked Butter

Serves | Prep 15m | Cook 25-35m

This dish celebrates the depth and integrity of properly matured beef, showcasing an exceptional Jersey Rib Eye Rack (8 bones), 30 days aged, sourced from ex-dairy cattle in Trasacar, Asturias. Cows raised for dairy production develop a naturally complex muscular structure over time, resulting in beef with remarkable character, minerality and an intensity of flavour rarely found in younger animals. Dry-aged for 30 days on the bone, the rib eye rack gains further concentration and tenderness, while the bone itself enhances succulence during roasting, protecting the meat and enriching it from within. The generous marbling typical of Jersey cattle delivers a buttery texture and a deep, savoury finish. To complement this distinctive beef, the rack is finished with smoked butter from Rooftop Smokehouse. The gentle smokiness amplifies the natural umami of the aged meat, adding warmth and aromatic depth without overpowering its origin or maturation. The result is a dish rooted in provenance and craft — robust, elegant and unapologetically beef-forward.

Ingredients

- 1 rib eye rack (approx. 800 g – 1.2 kg, 2–3 bones)
- 50 g smoked butter from Rooftop Smokehouse
- Fine sea salt
- Freshly ground black pepper
- A drizzle of extra virgin olive oil
- 1 garlic clove
- 1 sprig fresh thyme
- 1 sprig fresh rosemary

Method

Prepare the meat: Remove the rib eye rack from the fridge at least 30–45 minutes before cooking to allow it to come to room temperature. Pat dry thoroughly with kitchen paper. Season generously on all sides with fine sea salt and freshly ground black pepper.
Sear: Preheat a heavy-based frying pan or grill pan over a medium-high heat. Place the rib eye rack fat-side down first and sear for 3–4 minutes until golden and well rendered. Turn and seal all sides to form an even crust.
Roast: Preheat the oven to 180°C (fan 170°C). Transfer the rib eye rack to a roasting tray and add: the crushed garlic, thyme and rosemary. Roast for: 15–18 minutes for rare, 18–22 minutes for medium rare or 22–28 minutes for medium (Internal temperature guide: 52–55°C for medium rare.)
Finish with smoked butter: Remove from the oven and transfer to a board. Top with the diced smoked butter and allow to rest for 8–10 minutes. As it melts, the butter will baste the meat naturally, enriching it with deep, savoury smokiness while enhancing the natural flavour of the beef.
To serve: Carve between the bones into individual chops. Finish with flaked sea salt, freshly ground black pepper and, if desired, an extra small knob of smoked butter. Serve immediately.

Chefs Notes

The smoked butter from Rooftop Smokehouse works best added at the resting stage to preserve its aromatic depth. Avoid cooking the butter too early at high heat, as this can diminish its delicate smoked notes. For optimal results, use a meat thermometer rather than relying solely on timing.

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