Become a Farmer Member

Rib of Beef with Diane Sauce, Garlic Potatoes & Italian Peas

This festive rib of beef is the ultimate show-stopping centrepiece, served with rich Diane sauce, creamy garlic potatoes and classic Italian-style peas. Made with Irish Hereford Prime beef, it’s perfect for entertaining over the Christmas period and is available in SuperValu nationwide as part of the Signature Tastes range from December 15th.

This festive rib of beef is the ultimate show-stopping centrepiece, served with rich Diane sauce, creamy garlic potatoes and classic Italian-style peas. Made with Irish Hereford Prime beef, it’s perfect for entertaining over the Christmas period and is available in SuperValu nationwide as part of the Signature Tastes range from December 15th.
  • Serves: Serves 12–15, making it ideal for family gatherings and celebrations.
  • Cook Time: Cooking times for the rib of beef are clearly provided on the packaging, taking the stress out of preparing a special occasion roast.

Ingredients

Garlic Potatoes

  • 700g thinly sliced Maris Piper potatoes
  • 250ml double cream
  • 150ml milk
  • 3 garlic cloves
  • Few sprigs chopped rosemary & thyme
  • Salt & pepper
  • 20g butter
  • 100g grated cheddar
  • 50g grated Gruyère

Italian Peas

  • 120g diced pancetta
  • 2 diced shallots
  • 2 garlic cloves
  • 1 chicken stock cube
  • Just enough water to cover peas
  • Salt & pepper
  • 300g frozen peas
  • Fresh parsley

Method

Garlic Potatoes

  1. Grease a baking dish with butter. Thinly slice potatoes and place in a bowl of water.
  2. Mix cream, melted butter, garlic, milk, salt, pepper and herbs.
  3. Grate all the cheese.
  4. Pat potatoes dry. Layer potatoes with one-third of the cream mixture, then a layer of cheddar. Repeat to create about three layers, pressing down to ensure potatoes are well coated.
  5. Cover and bake for the final 45 minutes of the beef cooking time.
  6. Remove, uncover, add Gruyère and return to the oven for 15 minutes while the beef rests.

Italian Peas

  1. Sauté pancetta and shallots until the pancetta is crispy.
  2. Add garlic, peas, stock cube and water. Simmer until heated through.
  3. Stir in fresh parsley before serving. Strain off most of the liquid and serve.
  4. Plate up, carve the rib of beef and enjoy a festive meal that’s sure to impress.
Shop Now