Name: Slow-roasted standing beef rib with potato-mushroom bake
Prep time: 65 min
Cook time: 165 min
Total time: 230 min
Yield: 1
Ingredients: 1.5kg-2kg Beef rib eye roast bone in, at room temperature for 1 hour; 27.30 gm olive oil, divided; 20g butter, plus more to butter the baking dish; 500g trimmed mixed fresh mushrooms, sliced; 800g brushed potatoes, peeled, sliced into 5mm discs; 600ml thickened cream; 2 garlic cloves, finely chopped; 9.60 gm sea salt flakes; 75g parmesan cheese, finely grated; 1 tsp fresh thyme leaves

Slow-roasted standing beef rib with potato-mushroom bake

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Prep Time:
65 minutes

Cook Time:
165 minutes

Total Time:
230 minutes

Delight your loved ones with tender slow-roasted beef rib paired with a savory potato-mushroom bake.

Ingredients:

1.5kg-2kg Beef rib eye roast bone in, at room temperature for 1 hour
27.30 gm olive oil, divided
20g butter, plus more to butter the baking dish
500g trimmed mixed fresh mushrooms, sliced
800g brushed potatoes, peeled, sliced into 5mm discs
600ml thickened cream
2 garlic cloves, finely chopped
9.60 gm sea salt flakes
75g parmesan cheese, finely grated
1 tsp fresh thyme leaves

Instructions:

Preheat the oven to 100C and position the rack in the center. On a large, rimmed baking tray, place the beef. Drizzle ½ tbs of oil over the beef and season generously with salt and pepper. Roast in the oven for 2 1/4 - 2 1/2 hours until the meat thermometer reads 55C for rare. Rest the beef uncovered for 30 minutes after removing from the oven.
Preheat oven to 250C and continue roasting the beef for 15 mins until deeply caramelised. Transfer beef to a carving board to rest for 15 mins, maintaining oven temperature.
Prepare the potatoes by greasing a 25cm x 25cm x 5cm baking dish with a light coat of butter. Heat a large, heavy pot over medium-high heat. Add butter and 1 tablespoon of oil, stirring until the butter is melted. Cook the mushrooms for 10 minutes or until caramelized, stirring occasionally. Lower the heat to medium, then add potatoes, cream, garlic, and salt. Simmer for 15 minutes until the potatoes are tender but still hold their shape.
Transfer half of the potato mixture into the baking dish and top with half of the cheese. Season with freshly ground black pepper. Add the rest of the potatoes and gently press down with a spoon. Sprinkle remaining cheese and more pepper. Bake until bubbly and cheese is golden, about 10 mins. Rest for 5 mins before serving.
Cut the ribs into four pieces, then plate alongside the potato-mushroom bake topped with fresh thyme leaves.

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