Name: Beef rib roast with potato puree and roasted beetroot
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 6
Ingredients: 2 kilogram beef standing rib roast; 1/4 cup (60ml) olive oil sea salt flakes; 2 teaspoon cracked pepper; 600 gram small beetroot, scrubbed, trimmed; 1 kilogram sebago potatoes; 40 gram butter, chopped; 2/3 cup (160ml) milk, warmed; 1/3 cup (80ml) cream, warmed salt and freshly ground pepper; 1/4 cup finely grated fresh horseradish, watercress sprigs, for serving, optional

Beef rib roast with potato puree and roasted beetroot

Spruce up a family dinner or mark a special occasion by preparing this succulently seasoned beef, fittingly partnered with tender roasted beetroot and creamy mashed potato.

Serves 6

Prep

25M

Cook

1H 35M

Total

Ingredients

2 kilogram beef standing rib roast

1/4 cup (60ml) olive oil sea salt flakes

2 teaspoon cracked pepper

600 gram small beetroot, scrubbed, trimmed

1 kilogram sebago potatoes

40 gram butter, chopped

2/3 cup (160ml) milk, warmed

1/3 cup (80ml) cream, warmed salt and freshly ground pepper

1/4 cup finely grated fresh horseradish, watercress sprigs, for serving, optional

Method

1.Preheat the oven to hot (220°C/200°C fan-forced).

2.Tie the beef with string at 2cm intervals. Brush the roast with 1 tablespoon of the oil; sprinkle with the salt flakes and cracked pepper. Toss the beetroot in the remaining oil; add to the roasting dish.

3.Roast beef and beetroot in a hot oven for about 20 minutes. Reduce the heat to moderate (180°C/160°C fan-forced). Roast, uncovered, for about 1 hour or until the beef is cooked as desired and beetroot are tender. Remove the beef from the oven; cover, stand for 20 minutes. Continue roasting beetroot for a further 15 minutes or until tender.

4.Meanwhile, boil, steam or microwave potatoes until tender; drain.

5.Mash the potatoes; push through a sieve or mount into a large bowl. Stir in butter then gradually beat in the hot milk and cream. Season to taste with salt and pepper.

6.Serve beef with roasted beetroot, potato puree, horseradish and fresh watercress, if desired.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook