Stuffed rib of beef with twice baked potatoes

With Christmas over and done with I still felt like the holiday spirit and after the ham and the turkey I wanted a rib of beef, a big one, on the bone. A piece of beef like that demanded good wine and good friends to share it with so the recipes below are for 6 people.

The great thing abut friends is that they bring lots of wonderful things! In this case we got plenty of wine and for an extra starter, terrine. This is no ordinary terrine, it is made from pheasant, partridge and smoked rabbit and hare. It looked delicious and I could not resist cutting us all a slice and serve it with some cranberry sauce and some sliced spring onion. It was delicious, the different meats had different texture and some meats were smoked so it smelled amazing.


To make the rib of beef even better I decided to make a stuffing, not with sausage meat but bacon as the base. I was quite sure that beef and bacon would go well together. Saying that I didn’t have any bacon but I had some Parma ham that I used instead and I have to say it worked very well.

Roast beef stuffing

Preparation time 20 mins

Cooking time 0 minutes

Serves 6


  • 1 pack of Parma ham sliced, 130 gr or 4.5 oz
  • 1 large bunch of parsley
  • 3 tbsp creme fraiche (low fat)
  • 3 garlic cloves
  • 1 shallot onion
  • 1 celery stick
  • 1 large slice of a day old sourdough bread
  • 1 large egg
  • ground black pepper
  • 1 anco chile

Pan fry the Parma ham crisp and drain on household tissue.

Cut up the parsley stalks and place in a mixer and blend. Chop the leaves. Cut the shallot onion very fine together with the celery.

Place the cooled bacon in the blender and blend until you have a crumb.


Place the sourdough bread in the blender and mix until smooth together with the ancho chile. Place all the ingredients in a bowl and mix, add ground black pepper.


Set aside until you are ready to use it, this can be done a couple of hours in advance.

Roast Rib of Beef

Preparation time 5 minutes

Cooking time – cook until the temperature reaches 50C or 122F, I used a digital thermometer

Oven 200C or 400F for 30 minutes and then 175C or 350F


  • A rib of beef, I asked my butcher to cut a pocket along the bones for the stuffing
  • 1 ground ancho chile
  • 1/2 tsp cayenne pepper
  • salt & pepper

Mix the salt, pepper, cayenne pepper and ancho chile powder and rub it on to the beef all around. Fill the pocket in the rib of beef with stuffing and placed the rest on top. Tie it up with string and place in a roasting tray.


Slice some cold butter and place on top before placing it in the oven.

I have been wanting to make twice baked potatoes for a long time but I never got around to it. I saw a recipe in a magazine and wanted to try it. It was for sweet potato so I changed and adapted it for baking potatoes instead.

Twice baked potatoes

Preparation time 10 minutes

Cooking time 1 hour + 40 minutes

Oven 175C or 350F

Serves 6


  • 1 baked potato/pp, I cooked 6
  • 3 tbsp miso paste
  • 2 dl or 1 cup of low fat cream, more if needed
  • fresh ginger, 3 cm or 1 inch
  • 2 tbsp butter at room temperature
  • salt & white pepper

Wrap the potatoes in tin foil and bake for an hour. Let cool and then take the potatoes out of the tin foil, dry them if there is some steam inside. Cut them in half and scoop out the flesh. leave some flesh on the sides and place the rest in a bowl. Save 1/2 potato/pp and place the other half, peeled in the bowl. Once all the potatoes are done place the halves on a baking sheet and mix the potatoes in the bowl.

Peel the ginger and grate some in to the mashed potatoes. Add the miso paste, the butter and the cream and the grated ginger. mix with the potatoes, add more cream or milk if needed and taste with salt and pepper. Fill the potato halves with the mash and set aside until ready to cook for another 40 minutes.


I loved the addition of the miso paste and the ginger was very discreet background note. I will add some more ginger next time, it was delicious!

I did some stuffed mushrooms as well to go with the beef.

Stilton stuffed mushrooms 

Preparation time 5 minutes 

Cooking time 20 minutes 

Oven 175C or 350F

Serves 6 as a side 


  • 12 button mushrooms
  • 2 tbsp stilton cheese
  • 1 tbsp creme fraiche
  • zest of 1 lemon
  • freshly ground black pepper

Clean the mushrooms and remove the stalks. Mix the stilton, creme fraiche and the zest of lemon, add black pepper to taste. stuff the mushrooms and bake them until the cheese is melted and the mushrooms are cooked through.


Before I served the rib of beef I scooped out the stuffing and served this on the side. I made a gravy and steamed some cabbage to go with the meal. Last but not least I baked some Yorkshire puddings and I have to admit that I bought them ready made and they are delicious.

Stuffed, roast rib of beef 29Dec_CookedStuffedRobOfBeef

Roast rib of beef dinner 29Dec_RoastDinner

Another friend brought a chocolate cake, baked the same day, dark and rich with chocolate.


To go with the cake we had a Christmas pudding ice cream. It turned out that one of our guests got an ice cream machine for Christmas and it was a brilliant way to use up the last of the Christmas pudding, just delicious!


To finish it all off we also got an almost obscene amount of cheese that we ate with crackers and apple, lingering over the wine, sampling the Port and Madeira.


The wine flowed and we were all merry. It was a long lunch but time went so fast we didn’t even notice! Good friends, good food and good wine is the best combination!


I have added this to Javelin Warrior’s always great challenge to cook from scratch Made with Love Mondays, have a look here for some great inspiration!


4 Responses to “Stuffed rib of beef with twice baked potatoes”
  1. your roast looks absolutely delicious and shows great technique in how you have prepared it, so beautiful!!! I wanna make this so bad now hahah!

    • petra08 says:

      hi Paul
      am glad you like it! I love to cook a nice sharing dish like this, the stuffing made it even nicer, adding interesting flavor and texture! The crispy parma ham really came through. Worth doing 🙂

  2. Now THIS is a holiday feast, Petra! Wow… I love the sound of the miso and ginger twice baked potatoes and the stuffed rib sounds so good… And I’d never turn down stuffed mushrooms 🙂 This must have been a wonderful party and I hope you enjoy a wonderful New Year!

    • petra08 says:

      hi Mark

      thank you 🙂 It was lovely and in the end we had all eaten way too much! I would have never thought of ginger and potato but it was a great combo.
      Happy New year! Thank you for always hosting Made with Love Mondays, I really enjoy taking part!

      🙂 P.

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