Standing rib roast
Photo by Annabel Langbein media
There's something baronial about bringing a big joint of golden-crusted meat or a whole roasted bird to the table. It calls us to gather, share and enjoy. The combination of Dijon and balsamic delivers depth to the flavour of the beef and helps form the crust. A chemical reaction known as the Maillard reaction is what gives all browned foods from toast to roasts their distinctive and appealing flavour.
Resting large cuts of meat before you carve them is super-important. I generally cover my cooked roast loosely with a piece of tinfoil, then lay a clean tea towel on top and leave it for 10-15 minutes. While it rests, gravy or sauces can be made and green vegetables cooked. The difference in texture, evenness and moisture after resting is like chalk and cheese, as the fibres relax and the meat juices disperse evenly so the meat retains its moisture when it is sliced.
This recipe is part of Annabel's midwinter roast menu. See the feature here.
For the shallot and red wine sauce
- Preheat oven to 200C fanbake.
- Place beef in a shallow roasting dish lined with baking paper. Mix mustard and vinegar and rub all over both sides of meat. Season well with salt and pepper.
- Place in oven and roast until done to your liking (about 60 minutes for medium-rare, or until it reaches an internal temperature of 60C, noting that this will increase as it rests).
- While beef is roasting, make the shallot and red wine sauce. Heat butter in a heavy frying pan and cook shallots over medium heat until softened but not browned (about 8 minutes). Add 1 cup of the red wine and simmer until reduced to almost nothing (about 15 minutes). Add remaining wine, the beef stock and the bay leaves and simmer until sauce is reduced to about 2 cups (30-40 minutes). Add vinegar and season to taste with salt and pepper.
- Remove cooked beef from oven, transfer to a carving board, cover with tinfoil and a double layer of folded tea towels and stand for at least 20 and up to 40 minutes before carving.
- If cooking mini yorkies, increase oven temperature to 220C fanbake and cook yorkies while you finish the sauce.
- To finish the sauce, pour off any visible fat from the beef roasting pan, then tip the sauce into the unwashed pan. Stir over the heat to lift the pan brownings and incorporate them into the sauce. Remove and discard bay leaves. Thinly slice beef across the grain and serve with the sauce.
More of Annabel's midwinter roast dinner recipes