Rib roast; Ribeye with mini potatoes, parsnips and tomato
A delicious dish for the holidays. Mini potatoes combined with a rib roast.
Ingredients:
For the rib roast:
- 700 g CêlaVíta mini potatoes
- 1 kg ribeye, 1 piece, at room temperature
- 6 cloves of garlic, halved
- 5 sprigs of rosemary
- 2 tbsp butter, melted
- Salt and pepper, to taste
- 500 g parsnips, peeled and sliced 2 cm thick
- 250 g cherry tomatoes, yellow and red
For the gravy:
- 1 shallot, chopped
- 1 tbsp butter
- 1 tbsp flour
- 100 ml red wine
- 150 ml meat stock, from a cube
- ½ tbsp apple syrup
- Pepper, to taste
Extra needed:
Twine, core thermometer, aluminium foil
Preparation
Step 1:
Preheat the oven to 220 °C.
Poke 12 small holes scattered over the ribeye and insert half a clove of garlic. Take twine to tie up the ribeye tightly so that it is the same thickness everywhere. Stick the branches of rosemary between the twine so they sit nicely around the meat.
Place the ribeye on a spacious baking tray. Coat the ribeye all around with melted butter and sprinkle with salt and pepper all around.
Place the baking dish with ribeye in the oven and place the core thermometer right in the middle of the meat. It should be set at 39°C core temperature.
(The core temperature will rise to 45/49°C while resting).
After 10 minutes, lower the oven temperature to 160 °C and divide the parsnip pieces around the meat.
20 minutes later, also add the potatoes to the baking dish. Spread the remaining butter over the potatoes and parsnips.
When the core temperature of the ribeye is reached take the ribeye out of the oven and wrap it with aluminium foil to rest. Increase the oven temperature to
200°C and allow the potatoes and parsnips to brown. When the potatoes and parsnips are golden brown, return the ribeye (without aluminium foil) to the baking tray and distribute the cherry tomatoes around the meat. After 4 minutes of further baking in the oven, the "rib roast" is ready to be served.
Step 2:
While the rib roast is in the oven, make the gravy. Melt the butter. Brown the shallot in it. Then add the tablespoon of flour and fry together for another 1 minute. Deglaze with the red wine. Use a whisk to make a smooth mixture. Then add the meat stock, apple syrup and pepper. Let it simmer on low heat for at least 5 minutes.
Serve the rib roast in the baking dish in the middle of the table with the gravy separately.
