Name: Beef rib roast with roast vegetables
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1.2 kilogram beef standing rib roast; 1/4 cup (60ml) olive oil; 2 teaspoon cracked black pepper; 500 gram baby new potatoes; 500 gram pumpkin, chopped coarsely; 500 gram kumara, chopped coarsely; 1/2 cup (125ml) brandy; 1 1/2 cup (375ml) beef stock; 1 tablespoon cornflour; 1/4 cup (60ml) water; 1 tablespoon finely chopped fresh chives

Ingredients

1.2 kilogram beef standing rib roast

1/4 cup (60ml) olive oil

2 teaspoon cracked black pepper

500 gram baby new potatoes

500 gram pumpkin, chopped coarsely

500 gram kumara, chopped coarsely

1/2 cup (125ml) brandy

1 1/2 cup (375ml) beef stock

1 tablespoon cornflour

1/4 cup (60ml) water

1 tablespoon finely chopped fresh chives

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Brush beef with 1 tablespoon of the oil; sprinkle with pepper. Heat 1 tablespoon of the oil in large shallow flameproof baking dish; cook beef, uncovered, over high heat until browned all over. Place dish in oven; roast, uncovered, about 45 minutes or until cooked as desired.

3.Meanwhile, heat remaining oil in another large flameproof baking dish; cook potatoes, stirring, over high heat until browned lightly. Add pumpkin and kumara; roast, uncovered, in oven about 35 minutes or until vegetables are browned.

4.Place beef on vegetables, cover; return to oven to keep warm.

5.Drain pan juices from beef baking dish into medium saucepan, add brandy; bring to the boil. Stir in stock and blended cornflour and the water, stirring, until sauce boils and thickens slightly. Stir in chives; pour into medium heatproof jug.

6.Serve beef and vegetables with sauce.

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Ingredients

Method

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