Prep Time - 20 Min | Cook Time - 180 Min | Cook Time - 10 Min
Prep Time - 20 Min | Cook Time - 180 Min | Cook Time - 10 Min
Beef
3.5kg standing rib roast
Sea salt and cracked pepper
60ml oil
Vegetables
1.3kg potatoes, peeled, quartered
1.3kg pumpkin, peeled, cut into pieces
Serving Suggestions
Roast kumara with chickpeas
Heirloom carrots
Roasted brussels sprouts with beef bacon
Yorkshire pudding
Steamed greens
Beef jus
Pre heat oven to 220°C, full fan.
Score the beef. Season generously with salt and pepper, drizzle with a little of the oil.
Place potato and pumpkin into a gastronorm, drizzle with remaining oil and season. Gently toss to coat. Place beef on top of vegetables. Roast in oven for 15 minutes to develop a crust.
Reduce heat to 160°C and 20% steam. Probe roast and cook to an internal temperature of 56°C for medium rare consistency.
Remove from oven, place on a board, cover loosely with foil to rest for 10 minutes.
Thinly carve beef across the grain. Serve with a selection of sides and jus.
