Preparation Time: 30 minutes (plus 20 minutes standing time)
Cooking Time: 1 hour 15 minutes
2.5kg standing rib of beef with 5 bones (bone in rib or baron of beef)
1/4 cup (30g) sea salt flakes
½ tablespoon coriander seeds
½ tablespoon cumin seeds
½ teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon (20ml) olive oil
3 bunches (1.5kg) baby beets, ends trimmed
8 (2kg) parsnips, peeled
8 cloves garlic, unpeeled
2 tablespoons thyme leaves
2 tablespoons (40ml) olive oil
Salt and freshly ground black pepper
Anchovy and Parsley Bearnaise
½ cup (125ml) white wine vinegar
1 bay leaf
½ teaspoon black peppercorns
4 egg yolks
250g butter, melted, cooled
1 clove garlic, finely chopped
2 anchovy fillets, drained, chopped finely
¼ cup coarsely chopped fresh parsley
- Preheat the oven to 220°C (200°C fan-forced). Tie the beef with kitchen string at 2cm intervals. Combine salt, coriander, cumin, pepper and thyme in a mortar and pestle and grind coarsely. Place the beef in a large roasting dish, brush all over with oil and sprinkle with salt mixture and roast for 15 minutes.
- Meanwhile for roasted vegetables, place the beetroot in a deep-sided baking tray, cover with water and then foil. Cut the parsnips into chunks and place on another baking tray. Scatter with garlic cloves, thyme leaves, drizzle with olive oil and season with salt and pepper.
- After 15 minutes reduce oven to 180°C (160°C fan-forced), add the vegetables and continue to roast the beef for one hour for medium rare or until the beef is cooked as desired. For accuracy, use a meat thermometer (rare – 60°C; medium – 65°C-70?C; well done – 75°C). Remove beef from the oven and cover with foil to rest for 20 – 30 minutes. Check vegetables and if necessary increase oven temperature to 220?C (200?C fan-forced) and continue roasting. When beetroot are done, cool slightly and use latex gloves to peel the skins. Toss the peeled beetroot with the parsnips and keep warm.
- Meanwhile, make the Anchovy and parsley béarnaise by simmering vinegar, bay leaf and peppercorns in a small saucepan until vinegar is reduced to ¼ cup (60ml). Strain and discard bay leaf and peppercorns. In a large heatproof bowl over a pan of simmering water, whisk egg yolks until fluffy; do not allow water to touch base of bowl. Whisk in the reduced vinegar. Gradually add melted butter in a thin stream, whisking constantly until mixture thickens. Remove from heat and continue to whisk for a further minute or so. Stir in the garlic, anchovies and parsley. Cover the surface tightly with plastic wrap and either keep warm until ready to serve, or refrigerate and serve cold.
- Serve beef with anchovy and parsley bearnaise, mixed roast vegetables and extra fresh thyme, if desired.
Lyndey’s Note: To reheat béarnaise, place over a pan of simmering water and stir until just heated through; do not overheat. If it curdles, place an egg yolk into a clean bowl and gradually whisk in the curdled mixture until combined or quickly whisk in an ice-cube.