Scott Pickett's Westholme OP Rib with Mushroom XO Sauce4 Servings • 1 hour 30 minutes • OP Rib

Scott Pickett's Westholme OP Rib with Mushroom XO Sauce

4 Servings • 1 hour 30 minutes • OP Rib
Scott PickettRECIPE BY
Scott Pickett

Leading Australian chef Scott Pickett is steeped in tradition, a proud custodian of his profession’s heritage yet equally passionate about mentoring and finding energy in the next generation. “I love everything about restaurants,” he says. “The energy. The organised chaos. The tired feeling in your bones after a great service. The camaraderie too.” ‘Chefo’ to all. Pickett owns venues in Melbourne. Rather than being linked by cuisine - Chancery Lane is French, Longrain is Thai, stately Matilda is a contemporary grill - his restaurants are characterised by real cooking and heartfelt hospitality.

First and foremost, my role as a chef is to respect the product. When you have a premium meat like Westholme wagyu it’s about accentuating its qualities and not doing too much to it.

With this dish, it’s all about letting that ribeye shine: trimming it carefully, seasoning it well, cooking it slowly and searing it hard. It needs a good long rest too, before being carved across the grain. The robust mushroom XO adds another dimension without cloaking or masking anything about the wagyu. The sweetness and spice in the XO work well with the rendered fat in the wagyu: it’s a layering of flavours with just two elements.


01 / 02
OP rib

  • 1 Westholme OP Rib / Bone-In Ribeye, at room temperature

  • 100g Mushroom XO Sauce

02 / 02
Mushroom XO sauce

  • 150ml vegetable oil

  • 500g peeled garlic, shaved finely on mandolin

  • 250g ginger, peeled and finely chopped

  • 1kg shallots, peeled and finely sliced

  • 40g dried chilli, soaked, drained and finely chopped

  • 500g dried shiitake mushrooms, soaked, drained and chopped

  • 300g enoki mushrooms

  • 1kg caster sugar

  • 1 litre oyster sauce

  • 500ml Healthy Boy soy sauce

  • 1 litre Shaoxing wine


Mushroom XO Sauce

  1. Warm the oil in a heavy-based pan.

  2. Once the oil is warm, add shaved garlic and toast until lightly fragrant.

  3. Add the ginger, shallot and chilli and sweat with no colour.

  4. Add the mushrooms to the pan and sweat gently so they release their liquid. Evaporate excess liquid.

  5. Add the sugar and liquids to the pan and bring to a simmer, making sure the sugar dissolves fully.

  6. Check the seasoning, remove from heat and allow to cool.

  7. If the mix needs a little acid, add a squeeze of lemon juice to balance.

  8. Cool and store in the fridge, use as desired.

OP rib

  1. Prepare barbecue in advance, ensuring you have even, nicely glowing coals. Be careful because the meat will release fat during the cooking process.

  2. Season meat generously with salt and cracked pepper, brush with oil and place on the grill.

  3. Char nicely before turning to char all over, using heat not flames. Once charred all over, remove from the heat. After a few minutes, return to the grill, repeating this process until you reach an internal temperate of 52C/125F. At this point allow the meat to rest for at least 20 minutes.

  4. Warm the Mushroom XO Sauce whilst the rib rests (add some chopped chives or garlic chives if you like).

  5. Flash the rib back over the barbecue before carving the meat. Arrange on a plate and spoon over the XO sauce so that it falls through all the slices.

Op Rib Mushroom Sauce Final Dish
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