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Roast Rib of Beef with Roast Vegetables and Parsnip Gratin
Richard Corrigan
olive oil, for frying
salt and freshly ground black pepper
500g/18 oz forerib of beef, with 1 rib bone
fresh thyme
Preheat oven to 270C/520F/Gas 9.
Heat a little oil in a pan over a high heat. Season the beef and sprinkle over some thyme.
Fry the beef for 3 minutes, either side, or until nicely browned. Remove the beef from the pan and place on a baking tray. Roast for 15-17 minutes.
Remove the beef from the oven and leave to rest.
Slice the beef thickly, cutting across the grain, parallel to the bone.
Parsnip, potato & St Gall cheese gratin
3 large parsnips
4 large potatoes
4 onions , finely sliced
175g Irish St Gall cheese , mature cheddar or gruyere, grated
600ml double cream
Heat oven to 180C/fan 160C/gas 4. Use a Japanese mandolin or sharp knife to slice the parsnips and potatoes very thinly. Layer the parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a little drizzle of the cream over each layer, seasoning with salt and pepper as you go. The top layer should be potatoes and parsnips with a final sprinkling of cheese and drizzling of cream.
Cover with foil and bake in the oven for 2 hrs. Remove the foil and continue to bake for 20 mins until golden. For a really golden brown top, finish under a hot grill if you like.
Roast Veg
Bake a mix of carrots, parsnips, beet, onions - mix & drizzle with honey.Mix with watercress & drizzle over juices from the beef to serve, or:
slow roast winter root vegetables
“This is the sort of dish that you can prepare at ease in advance — it’s real comfort food. I love the seasonality of the ingredients. Just pop the vegetables on a platter that can be passed around the table.” Serves 4
1l duck fat
1 bunch of thyme
2 heads of garlic, peeled and roughly chopped
2 large beetroots
500g jerusalem artichokes
3 sticks of salsify
3 carrots
3 parsnips
2 red onions
1 sprig of rosemary
Sea salt and cracked pepper
2 tbsp honey (ideally rosemary)
75ml red-wine vinegar (ideally cabernet sauvignon)
Melt the duck fat with the thyme and garlic in a heavy pan and leave to one side to infuse.
Wrap the beetroot in tin foil, place on a tray and bake for 1 hour at 130C/250F/Gas Mark ½ or until cooked. Remove from the oven, peel and quarter.
Quarter the red onions and blanch in a pot of boiling water with a pinch of salt for 4 minutes. Remove from the heat and leave to cool.
Peel all the remaining vegetables and remove the roots of the carrots and parsnips. Heat a heavy roasting tray on top of the stove. Add the infused duck fat, then the carrots, parsnips, artichokes and salsify. After a minute or so, when the vegetables start to colour, add the red onions, beetroot and rosemary. Stir to coat in the fat, then roast in the oven for 15-20 minutes at 160C/325F/Gas Mark 3, turning occasionally to ensure they don’t burn. Remove from the oven. Season and finish with the honey and vinegar.
