Name: Rib roast with potato gratin
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 - 8
Ingredients: 2 tbsp olive oil; 2 tbsp chopped rosemary; 2 tsp Dijon mustard, plus extra to serve; 3 anchovy fillets, crushed with a mortar and pestle; 1 rack of beef (also known as a standing rib roast), with at least 5 ribs (4.3kg); 3 onions, thickly sliced; Potato gratin; 500 ml pouring cream; 4 garlic cloves, crushed; 5 Desiree potatoes (about 2kg); ½ nutmeg

Rib roast with potato gratin

The roast with the most.

Serves 6 - 8

Prep

30M

Cook

1H 30M

Total

A rib roast is an investment. Take care to the rest the meat well for maximum flavour and juiciness.

Ingredients

2 tbsp olive oil

2 tbsp chopped rosemary

2 tsp Dijon mustard, plus extra to serve

3 anchovy fillets, crushed with a mortar and pestle

1 rack of beef (also known as a standing rib roast), with at least 5 ribs (4.3kg)

3 onions, thickly sliced

Potato gratin

500 ml pouring cream

4 garlic cloves, crushed

5 Desiree potatoes (about 2kg)

½ nutmeg

Method

Main

1.Combine oil, rosemary, mustard and anchovies in a non-reactive dish, add beef, turn to coat, cover and marinate at room temperature (1 hour).

2.For potato gratin, preheat oven to 190C. Whisk cream and garlic in a bowl to combine. Peel and thinly slice potatoes on a mandolin into the cream, tossing to coat as you go to prevent discolouration, season to taste and arrange in even layers in a buttered 30cm x 30cm oven dish. Season with freshly ground black pepper and a grating of nutmeg, cover with baking paper then foil and bake on lowest rung of oven until a knife pierces potato easily (45 minutes to 1 hour). Uncover and cook until golden (30 minutes). Keep warm.

3.Meanwhile, place beef on top of onions in a roasting dish and roast on top shelf until medium-rare (1½ hours). Set beef aside loosely covered with foil to rest (30 minutes), then serve with gratin and mustard.