Roast standing rib of beef, confit potatoes, carrot and onion marmalade with the best ever herb butter
( SERVES 4 )
|2 kgs||Beef prime ribs|
|1 to taste||Salt and freshly ground black pepper|
|5 Tbsp||Unsalted butter|
|3 Tbsp||Olive oil|
|6 sprigs||Fresh thyme|
|250 g||Unsalted butter|
Best ever herb butter
- Preheat the oven to 200C. Trim any fat and gristle from the meat, then dust generously with salt and pepper. Dot the butter (3 tbsp) across the top.
- Put into a deep roasting pan and roast for 30 minutes, then lower the heat to 150C and cover the roast with a piece of tinfoil.
- Cook for 90 minutes for medium rare, or a little longer for well done. Remove from the oven, cover with foil and leave to rest for 10 minutes before carving.
- Save the pan juices to spoon over the meat.
- While the meat is cooking, peel the potatoes and cut into wedges. Heat the oil in a frying pan, add the potatoes and fry for 4-5 minutes until lightly coloured.
- Tip the potatoes into a small roasting dish and tuck the bay leaves and thyme sprigs in around them.
- Spread the butter (2 tbsp) all over the potatoes, season generously with salt and pepper, then roast in the oven until golden brown - about 1 hour.
- To make the marmalade, peel the carrots and slice into matchsticks. Slice the onions thinly.
- Put the carrot and onion in a saucepan with the butter and honey. Cook gently over a low heat for 30-40 minute
- Bring a large saucepan of water to the boil. Rinse the spinach and watercress under cold water, then pick the leaves from the parsley, chervil and tarragon.
- Finely chop the chives and onion. Plunge the spinach, watercress, parsley, chervil, tarragon, chives and onion into the boiling water for 1 minute.
- Drain in a sieve and rinse under cold water. Squeeze dry and place in a food processor.
- Add the gherkin, anchovies and capers. Peel and crush the garlic, then add to the processor.
- Process to a smooth paste, adding the hard cooked egg yolks and butter. With the motor running, drizzle in the oil and vinegar.
- Scrape the butter into a bowl and season with salt and pepper. Store in the refrigerator.