Last Sunday was one of those chilly Sydney winter evenings. It is on an evening like this that we love to light the fire, put on some relaxing music and spend time in the kitchen preparing a slow cooked meal. This weekend we decided to make a Standing Rib Roast with Parsley Potatoes. The rib roast is a large cut of beef, the piece we bought was 850g, so it either serves four or, if you are like us and there are only two of you, it can be enjoyed over a few nights.
Standing Rib Roast with Parsley Potatoes
Ingredients
Standing Rib Roast
3 Tablespoons Cornflour
2 Tablespoons Salt
2 Tablespoons Pepper
4 Tablespoons Oil (we used Rice Oil)
3 medium potatoes, scrubbed and cubed
30g butter
1 teaspoons salt
½ cup water
Parsley, large handful, finely chopped
Method
You will need to start by preheating your oven to 190 degrees Celsius.
Combine cornflour, salt and pepper on a plate. Roll the beef in the seasoned flour, so all sides are coated. (We added some cornflour to the S&P mix so it would form a thin crust on the meat and tone down the salt and pepper slightly).
in seasoned flour
Preheat the oil in a frypan and brown all sides of the beef. This will take probably about 2 minutes per side on a high heat.
Brown on all sides
When all sides are browned, place the beef into a baking tray. Cooking time is dependant how you like your beef. We enjoy ours cooked medium so we follow this rule: cook for 1 minute per millimeter. Our rib roast was approximately 7cm at its thickest part when lying flat; therefore, we will need to cook it for about 70 minutes.
Cooked roast - after resting
When cooking time is complete, remove the roast from the oven, cover with aluminum foil, place a tea towel over the top and allow to rest for 10 minutes prior to serving.
Parsley Potatoes
These are very easy to make, except caution is needed towards the end of cooking time.
There is no need to peel the potatoes, just give them a scrub, cut them into cubes and place in a saucepan along with the butter, salt and water. Bring to the boil. Once boiling turn down heat so the water simmers. Cover and cook 25 minutes. Ensure the cover remains on for the duration of the cooking time; it needs the steaming for the potatoes to cook.
Potatoes before cooking
You have probably noticed there is only a small amount of water added, so towards the end of the cooking you will need to keep an eye on it to make sure the bottom isn’t burning. These potatoes are perfect when the bottom ones are slightly brown and a little crunchy.
Finely chop a good handful of parsley, at the end of the cooking time add this into the potatoes. Put the lid back on and shake through, this will roughen the edges and cover the potatoes in the parsley.
Potatoes shaken with Parsley
You are now ready to serve. This style of roast can either be carved or sliced in half between the bones. We like to cut it in half and share one on the night and one the next evening.
For this size Standing Rib Roast the 70 minute cooking time was perfect, it was beautifully tender and succulent with the thin crust being a perfect amount of salt and pepper. We sat by the fire and enjoyed it with a glass of James Estate Merlot from the Hunter Valley. Definitely an enjoyable way to spend a cold winters evening.
Now what to make next week!