Roast Rib of Beef with Garlic Roast Poatoes
FOR THE SAUCE
1Kg bone in ribeye
5 Koffman Potatoes
5 Garlic cloves
3/4 Sprigs rosemary
1tbsp olive oil
Sea salt
Cracked pepper
125g salted butter
TO GARNISH
1tbsp Chopped Parsley
1 bunch watercress
METHOD
1. In a bowl crush 2 of the garlic cloves with a pinch of sea salt 1 of the chopped rosemary sprigs & the olive oil.
2. Add the ribeye to the bowl and cover with the marinade. cover the bowl and leave it in the fridge while you prepare the potatoes.
3. Peel the potatoes and cut them into quarters or even sizes (try to keep them on the smaller side) place them into a pan and cover with water. preheat the oven to 200c
4. Bring the potatoes to a boil and turn them down to a simmer, gently stirring them every minute to allow even cooking.
5. when potatoes are just starting to soften remove from the heat & drain & add to a mixing bowl.
6. Next season the potatoes & add garlic & rosemary, toss lightly to fluff the potatoes.
7. add potatoes to a roasting tray and cover with vegetable oil (or whatever cooking oil you prefer) & place in the oven
8. while the potatoes roast remove the beef from the fridge & brush off some of the marinade.
9. in a hot frying pan seal the beef on all sides until browned. add beef to oven and cook until it reads 45c, remove from oven and leave to rest making sure to keep the temperature probe in, the beef should continue to rise in tempereature until it hits around 52-54c if it does not place back in the oven for a few minutes.
10. remove potatoes from the oven when they are goldne brown and are crispy, season again with rock salt. to serve slice beef and lay on a large plate with the potatoes
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Nicholas James
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