Rib-Eye Beef Roast
- 5kg trimmed prime rib of beef, bone in
- 6 Tbsps. Dijon mustard
- 4 Tbsps. olive oil
- 100 g butter
- Sea salt and freshly ground black pepper
- 200g curly kale leaves
- 2 Tbsps. Olive oil
- Pomegranate rubies, to garnish
- Caper berries, to garnish
- Tenderstem broccoli, blanched to serve
- Micro leaves, to garnish
For the beef gravy:
- Reserved beef roast pan juices
- 2 Tbsp. butter
- 1 Tbsp – 2 Tbsps. flour
- 1/4 cup red wine
- 2 sprigs rosemary
- 1 tsp sugar
- Salt and pepper
- 1 tsp butter
Pre-heat the oven to 220°C. Place the beef rib in the Le Creuset Stainless Steel Roaster with Rack. Spread the mustard all over the meat, drizzle with olive oil, sprinkle over rosemary and season. Roast for the first 30 minutes until lovely brown colour, then reduce the heat to 170°C to cook for 2 hours and 30 minutes or until your liking, all the while basting with the pan juices.
Toss the kale in 1 Tbsp. olive oil, season and arrange around the roast to crisp up in the oven for the last 5 minutes or so of cooking time. Leave the roast to rest for 30 minutes. Meanwhile, make your gravy.
Drain the pan juices and pour into a jug. Allow to stand in the fridge for the fat and juices to separate. Discard the fat so you are left with just the pan juices. Add a knob of butter to a small pan, along with flour, stir it until it makes a paste and then add in the pan juices, 2 sprigs of rosemary and bring to the boil. Add in the red wine and turn down the heat to a low simmer for 5 minutes. Add the sugar and season. Once reduced to sauce consistency, stir in remaining butter until glossy and well combined. Season to taste.
Serve with pomegranate rubies, caperberries, crispy kale and tenderstem broccoli garnished with micro leaves.