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Roast rib of beef with sauce Bearnaise & perfect roasties

Method

  • Preheat oven to 220°C fan forced (240°C normal). 
  • Parboil the potatoes in plenty of lightly salted water for 5 mins. Drain well and, when cool enough to handle, scrape all over with fork prongs. 
  • At the same time, place the beef in a heavy-bottomed tray and generously season. Then sprinkle with oil and smear a good layer of mustard all over the top. 
  • Pour a little stock into the tray and cook the beef in the oven for 20 mins. Then turn the oven temp. down to 180°C fan forced (200°C normal) and cook for another 30-40 mins, adding more stock to the tray now and then. Remove, loosely cover with kitchen foil and set aside to rest for about 15 mins, before carving. 
  • Then strain the juices and heat to reduce, adding a little more stock now and again. 
  • 20 mins after putting the beef into the oven, heat a little oil in another heavy-bottomed oven tray with a knob of butter.  
  • Add the potatoes with a little salt and cook over a medium heat just to start the cooking process, tossing now and again. Then cook in the oven for about 50 mins. 
  • To make the Béarnaise sauce, put the red onion, white wine, vinegar and tarragon in a small pot. Stir well and reduce by half. Then transfer to a bowl and set aside to cool a little. 
  • At the same time, gently melt 300 gm butter in a small pot. Remove the foam and pour off, leaving the milky residue behind. 
  • Add the egg yolks to the reduction and continually whisk in a double boiler over simmering water until lightly thickened. 
  • Then add the clarified butter, little by little, continually whisking – briefly removing from the heat if getting too hot. 
  • Serve the beef with a little of the cooking juices and the Béarnaise sprinkled over the top and the potatoes on the side.

Ingredients

  • 10 medium potatoes, peeled & quartered
  • sea salt & freshly ground pepper
  • 2 kg rib eye roast, at room temperature
  • olive oil
  • Dijon mustard
  • beef stock
  • 320 gm unsalted butter
  • 1 heaped tbsp finely chopped red onion
  • ½ cup dry white wine
  • ½ cup tarragon (or white wine) vinegar
  • 2 tbsp dried tarragon
  • 5 egg yolks

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm