Standing beef rib roast with smoked cheddar and chive mash
Celebratory roast beef dinner
6
Serves
20 mins
Prep Time
1 hr 30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
This is a special cut of beef to roast – it’s essentially a piece of scotch fillet with the bone left in, and the texture and flavour is simply unbeatable. If you can’t find it in-store, ask your butcher. Because it’s so visually impressive with those great bones, it’s a knockout dish to serve when you’re entertaining – and easy to prepare as well.
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Ingredients
Beef
2kg Quality Mark whole beef rib eye
i
Bone-in
Shallots
4 shallots
i
Peeled and sliced into rings
2 tsp cornflour
¾ cup olive oil
Mash
1.5kg Agria potatoes
Peeled and chopped evenly
2 Tbsp butter
½ cup grated tasty cheddar cheese
i
⅓ cup of chives
finely chopped
Pan jus
2 cups red wine
1 cup beef stock
1 Tbsp butter
1 tsp brown sugar
To serve
mixed vegetables
Cooked seasonal vegetables
Method
To Roast Beef
To Prepare Accoutruments
To Serve
1
Preheat the oven to 220ºC.
2
Pat the beef dry with a paper towel, coat with a little oil and season with salt and pepper.
3
Heat a large frying pan over a high heat and when the pan is very hot, sear the meat until browned all over.
4
Transfer to a roasting dish (bone side down) and roast in the oven for 15 minutes.
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5
After 15 minutes, reduce the oven temperature to 160°C and continue to cook for 20 minutes per 500g for medium (or 15 minutes per 500g for rare).
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6
Remove from the oven, cover loosely with foil and rest for 20-30 minutes before carving across the grain.
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Nutrition Information per Serving (575g)
Did you know lean beef and lamb contribute a small amount of heart healthy omega 3 to the diet?
Energy
2930kJ (699 kcal)
Protein
49g
Total Fat
28.7g
Saturated Fat
14.1g
Carbs
43g
Dietary Fibre
g
Sodium
297mg
Iron
6.3mg
Zinc
10.2mg
Vitamin B12
2.3µg
