Standing rib roast with horseradish crust & honey glazed carrotsby Ginny Grant | Cuisine issue #155
Cooking beef on the bone gives it a great depth of flavour and sweetness. The most important step is to weigh the beef before you start roasting, so you know how long to cook it for. Using a meat thermometer can also be helpful – cook to 60°C for rare meat, 65°C for medium and 70°C for well-done. As the temperature of the meat will continue to rise when it comes out of the oven, it pays to take it out just before it reaches the desired figure.
5-rib standing rib roast, approx 2kg
1 cup fresh breadcrumbs
1 tablespoon thyme leaves
1⁄4 cup horseradish sauce (I used Delmaine)
2 red onions, cut into wedges
3 bulbs garlic, halved horizontally
2-3 tablespoons flour
1⁄2 cup port, Marsala, sherry or other fortified wine
2 cups beef stock
Bring the meat out of the fridge 2 hours before you plan on cooking. Preheat the oven to 240°C.
Combine the breadcrumbs and thyme leaves and season well with sea salt and freshly ground black pepper. Rub the horseradish cream over the flesh side of the beef then press the crumb mix into the horseradish. Put the beef into a roasting pan, rib side down. Carefully cover the crumbs with a little foil (so they don’t burn during the initial high-temperature roasting).
Roast for 30 minutes then reduce the temperature to 180°C and roast, uncovered, for an additional 15-20 minutes per 500g meat for medium-rare. After 1 hour of cooking, add the onions and garlic to the roasting pan, arranging them around the beef.
Remove from the oven and place the meat, onions and garlic on a warmed platter to rest.
Drain most of the fat from the pan then place on the stovetop over medium heat. Add the flour and cook for a few minutes, stirring to combine it with the pan drippings. Add the wine and bring to the boil, stirring to avoid lumps. At this point, transfer the gravy to a small saucepan. Then add the stock, return to the boil and stir until the gravy is smooth. Simmer gently for at least 10 minutes to cook the flour. Serve the beef with the gravy, roast onions and garlic.
Wine - A Hawke’s Bay merlot cabernet.
Honey glazed carrots
1kg carrots, peeled and chopped if large, or scrubbed if baby
2 tablespoons honey
finely chopped parsley to garnish
Put the carrots in a saucepan and add 2 cups salted water. Bring to the boil then simmer until almost tender (if you are cooking more carrots than 1kg, use more water but drain most of it off once the carrots are almost tender). Add the butter and honey and cook until the liquid has evaporated and the carrots are glazed. Sprinkle with parsley before serving.
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