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Roast Standing Rib of Beef with Confit Potatoes, Carrot & Onion Marmalade & the Best Ever Herb Butter


With Martin Bosley

Time: 2 hours
Serves: 4
Cost: $28

Ingredients:

1 Prime rib of beef with 4 ribs, around 2kg
3 Tbsp unsalted butter

For the Confit potatoes :

4 large potatoes
3 Tbsp olive oil
2 bay leaves
6 sprigs thyme
250g unsalted butter 

For the Marmalade :

4 carrots
2 onions
2 Tbsp unsalted butter
4 Tbsp honey

Method:

Preheat the oven to 200C.

Trim the meat of any fat and gristle. Dust generously with salt and pepper, and dot the butter across the top. Put into a deep roasting pan and roast for 30 minutes, then lower the heat to 150C and cover the roast with a piece of tinfoil.

Cook for 90 minutes for medium rare, a little longer if you prefer your roast more well done.

Remove from the oven and leave to rest, covered with the foil, for 10 minutes before carving it. Save the juices from the pan to spoon over the meat.

While the beef cooks, peel the potatoes and cut into wedges.

Heat the oil in a frying pan, add the potatoes and for 4-5 minutes until lightly coloured. Tip the potatoes into a small roasting dish and tuck the bay leaves and thyme sprigs around them. Spread the butter all over the potatoes and season generously with salt and pepper and roast in the oven until golden brown, about 1 hour. 

To make the marmalade, peel and slice the carrots into matchsticks. Peel the onions and slice thinly. Put the carrots and onions into a pot along with the butter and honey.

Place over a low heat and cook gently for 30-40 minutes.

Best Ever Herb Butter

This butter is actually ridiculously simple to make - once all the ingredients are assembled, everything just goes into the food processor. It may also be served with mussels or tua tuas that have been steamed open in a large pan, or over a pan-fried piece of fish. It is also magnificent spread over a roasting chicken, when the butter merges into the cooking juices and creates the perfect sauce.

Ingredients:

6 leaves of spinach
1/2 bunch of watercress
2 stalks of parsley
6 stalks of Chervil
4 stalks of tarragon
1 bunch of chives
1 small red onion
1 gherkin
2 anchovy fillets
2 Tbsp capers, rinsed
2 cloves of garlic
3 hard-cooked egg yolks
2 raw egg yolks
250g unsalted butter
125ml olive oil
1 tsp white wine vinegar

Method:

Bring a large pot of water to the boil. Rinse the spinach and water cress under cold water to remove any sand, then pick the leaves from the parsley, chervil and tarragon, finely chop the chives. Peel and finely chop the red onion.

Plunge the spinach, watercress, parsley, chervil, tarragon, chives and onion into the boiling water for 1 minute, then drain through a sieve and rinse under cold, running water. Squeeze dry and place into the bowl of a food processor. Add the gherkin, anchovies and capers. Peel and crush the garlic, and add to the bowl.

Process to a smooth paste, adding the egg yolks and butter. With the motor running, drizzle in the olive oil and vinegar. Scrape the butter into a bowl and season with salt and pepper. Store in the refrigerator.

(TX: 1 August 2011)


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