Rib roast with potato gratin

The roast with the most.
Rib roast with potato gratin

Rib roast with potato gratin

Ben Dearnley
6 - 8
1H 30M

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


Potato gratin



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.

Drink Suggestion: Full-bodied cabernet merlot. Drink suggestion by Max Allen


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