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Rib roast with potato gratin

A rib roast is an investment - take care to rest the meat well to make the most of it.

You'll need

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


  • 01
  • Combine oil, rosemary, mustard and anchovies in a non-reactive dish, add beef, turn to coat, cover and marinate at room temperature (1 hour).
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Full-bodied cabernet merlot.

Featured in

Jul 2014

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