Standing Beef Rib Roast with Smoked Cheddar & Chive Mash
Roast Beef Recipe Perfect for Gatherings
1 hrs 30 mins
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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2kg Quality Mark whole beef rib eye
Peeled and sliced into rings
2 tsp cornflour
3/4 cup olive oil
1.5kg agria potatoes
Peeled and chopped evenly
2 tbsp butter
1/2 cup cheddar cheese
1/2 cup finely chopped chives
2 cups red wine
1 cup beef stock
1 tbsp butter
1 tsp brown sugar
Cooked seasonal vegetables
To Roast Beef
To Prepare Accoutruments
Preheat the oven to 220ºC.
Pat the beef dry with a paper towel, coat with a little oil and season with salt and pepper.
Heat a large frying pan over a high heat and when the pan is very hot, sear the meat until browned all over.
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).
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 info
* Percentage of recommended daily intake (Aust/NZ)