Roast Rib of Hereford Beef with Rosemary Roast Potatoes, Sweet and Sour Carrots and Rocket and Walnut Pesto
by Kinneagh Kitchen
The fat leftover from the beef (dripping) can be used to cook all manner of glorious things. Spoon it off into a measuring jug and allow it to set in the fridge. Use it to cook roast potatoes, roast vegetables or do as my grandmother loves: use it to cook a fry up!
The fat leftover from the beef (dripping) can be used to cook all manner of glorious things. Spoon it off into a measuring jug and allow it to set in the fridge. Use it to cook roast potatoes, roast vegetables or do as my grandmother loves: use it to cook a fry up!
Cooking Time:
INGREDIENTS
for the Beef
- Prime Rib of Hereford Beef (on the bone)
- Sea Salt and Freshly Ground Pepper
- 1 Bulb of Garlic (cloves separated)
- 3 Onions (roughly chopped)
for the Potatoes
- 1.5 Kg of Maris Piper or Rooster Potatoes (Washed well but not peeled, roughly chopped)
- 3 Sprigs of Rosemary (leaves only)
- 4 tbsp Extra Virgin Olive Oil
- Sea Salt and Freshly Ground Pepper
for the Sweet and Sour Carrots
- 4 tbsp Extra Virgin Olive Oil
- 1 Kg of Carrots (washed and roughly chopped)
- 2 Onions (finely sliced)
- 1 clove of Garlic (finely sliced)
- 1 Chilli (halved, seeds removed and discarded)
- 2 tbsp Raisins
- 2 tbsp Blanched Almonds
- 3 tbsp Red Wine Vinegar
- 1 tbsp Honey
for the Rocket and Walnut Pesto
- 200g Walnuts
- 1 clove of Garlic (roughly chopped)
- 110g Rocket Leaves
- Handful of Basil Leaves
- Extra Virgin Olive Oil
- 60g Freshly Grated Pecorino
- Sea Salt
METHOD
- The day before you plan on cooking the beef, score the fat in a crisscross pattern. Season the meat generously all over, rubbing the salt and pepper into the flesh and fat, ensuring to season the cuts in the fat. Put the beef onto a tray and leave uncovered on the bottom shelf of the fridge overnight – don’t leave any cooked or ready to eat foods on the same shelf or any of the shelves below.
Remove the beef from the fridge 2-3 hours before cooking. Pre-heat the oven to 250 degrees C (210 degrees fan). Weigh the cut and calculate the cooking time (beef on the bone will take approx: 22 mins per KG for rare, 26 mins per KG for medium or 35 mins per KG for well-done.) Add the garlic and onions to a roasting tray and spread out to form a base for the beef. Season with salt and pepper before placing the beef, fat side up, in the tray. Put into the oven for 15 minutes before turning the temperature down to 200 degrees C (170 degrees fan) and cook for the calculated time. The best way to tell if the meat is done to your liking is to use a probe thermometer. Remove from the oven, lift the meat onto a large dish and leave to rest for 30-40 minutes (you can cover it with foil if you wish).
Meanwhile make the pesto. Put the walnuts and garlic into a food processor and blitz for a few seconds. Add the rocket and basil. Turn the processor onto a medium speed and drizzle in enough oil so that the pesto can blitz to a smooth consistency. Put the blitzed mixture into a mixing bowl and add the pecorino before mixing in enough extra virgin olive oil to give the desired consistency. Add salt to taste.
Put the potatoes into a roasting tray. Add the rosemary and oil. Mix well before seasoning generously with salt and pepper. Cook in a 200 degree C (170 degree fan) oven for 40-50 minutes, turning once, until crisp on the outside and tender within.
- Add the carrots, oil, onions, garlic, chilli, raisins and almonds to a separate roasting tray. Season with salt and pepper before cooking in a 200 degree C (170 degree fan) oven for 30 minutes. Add the vinegar and honey, mix well and continue to cook for another 10 minutes.
- Serve the beef, thinly sliced, on a platter surrounded by the potatoes and carrots and drizzled with pesto. This dish works just as well at room temperature.
- 2 tbsp Extra Virgin Olive Oil
- 5 Spring Onions (white and green parts, sliced)
- 300g Cherry Tomatoes (halved)
- 2 cloves of Garlic (finely sliced)
- 1/2 tsp Cumin Seed
- 15g Fresh Coriander (stalks included, finely chopped)
- Sea Salt and Freshly Ground Pepper
