Standing Beef Rib Roast with Smoked Cheddar & Chive Mash
Roast Beef Recipe Perfect for Gatherings
6
Serves
20 mins
Prep Time
1 hrs 30 mins
Cook Time
Recipe author
Chelsea Winter
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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High Iron
Low Sodium
Beef,
Dinner,
Special Occasion,
Family Favourites,
Ingredients
Beef
2kg Quality Mark whole beef rib eye
i
Bone-in
Shallots
4 Shallots
i
Peeled and sliced into rings
2 tsp cornflour
3/4 cup olive oil
Mash
1.5kg agria potatoes
Peeled and chopped evenly
2 tbsp butter
1/2 cup cheddar cheese
i
Grated
1/2 cup finely chopped chives
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. 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).
5
Remove from the oven, cover loosely with foil and rest for 20-30 minutes before carving across the grain.
Nutrition Information per Serving (575g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2930 (699)kJ
Protein
49g
Total Fat
28.7g
Saturated Fat
14.1g
Carbs
43g
Sugars
4.2g
Sodium
297mg
Iron*
6.3mg
* Percentage of recommended daily intake (Aust/NZ)
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