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Rib roast with potato gratin

The roast with the most.

By Lisa Featherby
  • 30 mins preparation
  • 1 hr 30 mins cooking plus marinating, resting
  • Serves 6 - 8
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Rib roast with potato gratin
A rib roast is an investment. Take care to the rest the meat well for maximum flavour and juiciness.


  • 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


  • 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