Standing Rib Roast of Beef, Roasted Garlic Yorkshire Puddings, Caperberry Vinaigrette and Beetroot Horseradish
Description
(serves 8-10)
Nothing quite like a well-aged piece of beef roasted on the bone.
For perfectly cooked meat take the guesswork out by testing for temperature with a Meat Thermometer which is available at Ruth Pretty's Kitchen Shop. An internal temperature of 60°C indicates medium-rare beef, so remove beef from oven when the internal temperature reads 55°C and during the resting time the temperature will increase to 60°C. For medium beef remove beef at 60°C internal temperature and rest for 30 minutes which will take the internal temperature to 65°C.
INGREDIENTS
|
2.5kg standing rib roast of beef (ask butcher to tie it with string) freshly ground black pepper Roasted Garlic Yorkshire Puddings |
Caperberry Vinaigrette Beetroot Horseradish Condiment |
METHOD
· Preheat oven to 200°C.
· Place a dry roasting pan on high heat and when pan is hot add beef and sear on all sides till well browned.
· Temporarily remove beef from pan and set a rack in base of roasting pan. Place beef onto rack and sprinkle generously with pepper. Place into preheated oven and roast for 1 hour 20 minutes or till internal temperature is 55°C or just below medium-rare.
· Remove beef from oven. To rest: Cover with several tea towels, tucking tea towels under base of the tray rather than in the tray and sit beef at room temperature for 30 minutes. This will take the internal temperature to 60°C or medium-rare, distribute juices throughout the meat and make carving a more streamlined process.
· Transfer beef to chopping board and remove string. Using a fork to hold beef in place, cut down and along rib bones to remove beef in one piece. Set beef, cut side down, and carve across the grain into 10-16 slices.
· Serve hot with Roasted Garlic Yorkshire Puddings, Caperberry Vinaigrette, Beetroot Horseradish Condiment. Offer the bones when you offer second helpings!
Roasted Garlic Yorkshire Puddings
DESCRIPTION
(Makes 18 baby Yorkshire puddings)
Ingredients
|
105g (3/4 cup) flour pinch salt 2 eggs 250ml (1 cup) milk |
clarified butter 2 cloves garlic crushed with ½ tsp salt 18 whole cloves roasted garlic |
Method
- Sieve flour and salt into a medium sized bowl. Add eggs, milk, crushed garlic and beat until smooth.
- Rest mixture in the refrigerator for 1 hour.
- Preheat oven to 220ºC.
- Spray muffin tins with baking spray, into each tin put ¼ tsp clarified butter.
- Put muffin tins into the oven and heat through the clarified butter for 10-15 minutes until the butter is sizzling.
- Beat mixture well and pour into muffin tins until 1mm full from the top.
- Drop one roasted garlic clove into centre of each pudding.
- Bake for 20-25 minutes until double in size and a rich golden brown colour. Tip out onto a cooling rack.
Caperberry Vinaigrette
(makes 200ml)
Enjoy with roast beef or potatoes, warm cauliflower or as accompaniment to fish.
INGREDIENTS
|
100ml (1/3 cup plus 1 tbsp) extra virgin olive oil 60ml (4 tbsp) lime juice 15ml (1 tbsp) mirin 2 tbsp finely chopped rinsed gherkins |
8 caperberries (rinsed, stalks removed and roughly chopped) 1 tbsp finely chopped dill 1 tsp flaky sea salt 1/4 tsp freshly ground black pepper |
METHOD
· Place oil, lime juice, mirin, gherkins, caperberries, dill, salt and pepper into a high-sided bowl.
· Whisk till well combined and a temporary emulsion is formed. Store in refrigerator till required or for up to 3 days.
· Serve at room temperature. Whisk again before serving.
Beetroot Horseradish Condiment
DESCRIPTION
Dollop onto roast beef, barbecued steak or use as a spread in open sandwiches.
Ingredients
|
15g (2 tbsp) very finely chopped onion 1 + 1/2 tsp lemon juice 1 tsp sugar 45ml (3 tbsp) sour cream |
2 tsp prepared horseradish sauce flaky sea salt freshly ground black pepper 150g cooked beetroot (peeled and grated, use coarse microplane grater) |
Method
· Place onion, lemon juice, sugar, sour cream, horseradish sauce, salt and pepper into a small bowl. Stir well till combined and sour cream is smooth.
· Add beetroot and mix well. Serve immediately or store in refrigerator for up to 2 days. Serve at room temperature.
