Slow-Roasted Beef Rib with Potato and Mushroom Bake

Prep time

20 minutes

Cook time

2 hours 45 minutes

Serves

Serve up this slow roast standing rib of beef at your next dinner party. Served with a creamy potato and mushroom bake, this dish won't disappoint.

Recipe courtesy of Coles.

Ingredients

1.5kg-2kg Beef Rib Eye Roast Bone In, at room temperature for 1 hour
1½ tbsp 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
1 tbsp sea salt flakes
75g parmesan cheese, finely grated
1 tsp fresh thyme leaves

Coles

Pittwater Fine Quality Meats

Harris Farm Markets

To roast the beef, place an oven rack in the centre of the oven and preheat the oven to 100°C. Place the beef on a large, heavy, rimmed baking tray. Coat the beef with ½ tbs of the oil and season generously with salt and pepper. Roast the beef for 2¼-2½ hours, depending on the size, or until a meat thermometer inserted into the centre of the meat (do not touch the bone) reads 55°C for rare doneness. Remove the beef from the oven and let rest, uncovered, for 30 mins.

Increase the oven temperature to 250°C. Return the beef to the oven. Roast for 15 mins or until the beef is deeply caramelised. Transfer the beef to a carving board to rest for 15 mins. Maintain the oven temperature.

Meanwhile, to prepare the potatoes, lightly butter a 25cm x 25cm x 5cm baking dish. Heat a large, heavy pot over medium-high heat. Add the butter and remaining 1 tbs oil and stir until the butter has melted. Add the mushrooms and cook, stirring occasionally, for 10 mins or until deeply caramelised. Reduce the heat to medium and stir in the potatoes, cream, garlic and salt. Bring the mixture to a simmer and simmer for 15 mins or until the potatoes are just tender but not falling apart.

Using a slotted spoon, transfer half the potato mixture to the prepared baking dish. Sprinkle half the cheese over the potatoes. Lightly season with freshly ground black pepper. Spoon the remaining potato mixture over the cheese. Using the back of the spoon, lightly compact the potatoes. Sprinkle the remaining cheese over the potato mixture and season with freshly cracked pepper. Bake for 10 mins or until the mixture is bubbling and the cheese has browned. Set aside to rest for 5 mins.

Cut the ribs into four pieces and serve with the potato-mushroom bake sprinkled with the thyme leaves.

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