Beef Rib Roast with Horseradish and Horopito Rub & Horopito Smashed Potatoes
There is seldom a cut of beef more spectacular than a standing rib roast, and it’s brilliant for a crowd. Flavoured here with a peppery horopito and horseradish crust, it’s perfect with crispy, buttery smashed horopito potatoes.
Ingredients
For the Rib Roast:
5 rib standing beef rib roast, approx. 3.5 kg
1 Tbsp olive oil
1⁄4 cup horseradish
1 Tbsp horopito flakes
1 Tbsp Dijon mustard
2 tsp thyme leaves
3 onions, cut into wedges
250ml beef stock
Farro beef gravy, to serve (optional)
For The Smashed Potatoes:
1.5 kg baby potatoes
50g Lewis Road Creamery 10 Star butter, melted
1 Tbsp olive oil
1 tsp horopito flakes
Flaky sea salt, to serve
Method
For the Rib Roast:
Take the meat out of the fridge 2 hours before you plan on cooking it to bring it to room temperature. Weigh the beef. Tie with string between the bones to keep the roast nicely shaped.
Preheat the oven to 230°C. To keep the bones white, wrap each one in foil.
Combine the oil, horseradish, horopito, Dijon, and thyme in a small bowl and smear over the beef. Put the onions and beef stock into a roasting dish and sit the beef on top.
Roast in the oven for 20 minutes, then lower the heat to 160°C. Roast the beef for a further 15 minutes per 500g for medium rare (20 minutes for medium), or until the internal temperature reaches 50°C (the temperature of the beef will rise when you take it out of the oven, taking it to medium rare). Approx 1 1⁄4 - 1 1⁄2 hours for a 3.5kg roast.
Remove from the oven, cover lightly with a sheet of baking paper or foil and a clean tea towel, and set aside to rest in a warm place for at least 30 minutes before removing the foil from the bones and serving with the smashed potatoes and gravy.
For The Smashed Potatoes:
Preheat the oven to 180°C.
Put the potatoes in a pan of salted water and bring up to a simmer. Cook until tender, approx. 15 minutes. Drain well and allow to dry for a few minutes. Transfer to a baking paper-lined baking tray in a single layer.
Use a fork, potato masher, or pot to smash the potatoes, keeping them in one piece. Allow to steam for a few more minutes. Combine the butter, oil, and horopito and brush over the potatoes. Season generously with sea salt.
Bake for 30 - 40 minutes or until golden.