Recipe of the Month – Roast Rib of Beef, Duck Fat Potatoes, Caramelised Onions & Dutch Carrots
By Events HeadChef – Ben Torrance
- 1 x 4 bone (2.5kg) standing rib of beef (grass fed & from reputable farmer is best)
- 2 x brown onions
- 1x carrot
- 1x head garlic
- 16 x medium sized Desiree or Bintje Potatoes
- 16 x Cippolini onions
- 4 x bunches of Dutch carrots
- 1 bunch x water cress to garnish
- 1 bunch x thyme
- 220g x duck fat
- 250g x butter
- 50g x honey
- 1/2 juice of lemon
1. Remove the beef from the fridge 2 hours prior to cooking so it can come to room temperature.
2. Pre-heat the oven to 190ºc.
3. Season beef with salt and pepper then sear all sides of the beef in a heavy based pan until brow.
4. Chop the onions, the carrot and garlic in half and place in the bottom of a roasting tin.
5. Transfer the beef into the roasting tin and lay on top of the vegetables.
6. Roast in the oven.
a. RARE: Cooking time of 1 hr (11 minutes/450g)
b. MEDIUM - RARE: Cooking time of 1 hr 15 mins (14 minutes/450g)
c. WELL – DONE: Cooking Time of 1 hr 45 mins (16 minutes/450g)
7. When beef is done remove from the oven and cover with foil.
8. Keep all cooking juices
2. Whilst your beef is cooking, par boil your potatoes in cold salted water. (From the time the water boils add approximately 7 minutes.)
3. Strain potatoes in a colander.
4. Leave for a minute to dry then put back in the empty pot with lid and shake to fluff up the edges…the fluffier the better!
5. Once the beef has been removed, increase the temperature to 250ºc.
6. Add the duck fat to another roasting tin and place in the oven.
7. When the duck fat is smoking, take it out and add the potatoes ensuring you coat them in the fat.
8. Return the potatoes to the oven, turning them every 15 minutes until golden and crunchy.
1. Peel the cippolini onions.
2. In a heavy based pan, add a little olive oil and add ½ the thyme and onions and season with some sea salt.
3. Continue cooking until they are golden brown, then turn down the heat and add 150g butter.
4. Continue cooking, turning the onions until they are soft and caramelised
1. Trim the greenery of the carrots until there is 1cm left.
2. Gently scrub the carrots with a spoon... no need to peel
3. Heat a little olive oil in a frying pan on medium heat and add the carrots. Season.
4. When carrots start to blister and caramelise, turn down the heat and add the honey and lemon juice till this also caramelises.
5. Finally add butter and continue to cook gently until done.
1. Once everything is ready and warm, heat cooking juices in a pan.
2. Slice beef thickly.
3. Wash the watercress.
4. Assemble all ingredients onto roasting tin or serving platter and drizzle the cooking juices.
5. Enjoy with your favourite bottle of red.