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Jamies ultimate rib of beef with rosemary garlic potatoes

We had this for a late Sunday lunch (dinner actually) as Martha had been rowing and the boys were up late dealing with various alcohol induced tiredness problems.
Although at one point it felt like Hades in the kitchen, and I also managed to get red wine up the wall, we all thought that this was pretty delicious.
We had it with courgettes, green beans and broccoli. We followed it up with a delicious Tarte Tatin from Lisa and washed it down with a rather nice bottle of Langhe Nebbiolo from Vinoteca.
Entertainment followed in the form of dancing with hats, this was closely followed by a bout of narcolepsy.

Ingredients


* zest and juice 1 lemon
* zest and juice 1 lemon
* a small bunch of fresh rosemary, tied together at the base.
* olive oil
* 1 × 1.2kg/2lb 11oz rib of beef
* peppery extra virgin olive oil
* a sprig of fresh rosemary
* olive oil or duck or goose fat


Directions

Put the garlic, lemon zest and the tip of the rosemary brush in a pestle and mortar
add a glug of olive oil and bash together

use the rosemary brush to rub half the marinade over the rib steaks
marinate for at least an hour

preheat oven to 200 deg Celsius and get your potatoes parboiled and in the oven
heat an ovenproof griddle pan on the hob until white-hot

season your steak generously

put them in the pan and fry for a couple of minutes before turning them over

put the pan in the oven for 20 minutes for medium

every 5 minutes turn the steaks over and baste them with some of the remaining marinade using your rosemary brush

when done, remove from the oven, squeeze over a little lemon juice and let the steaks rest for 5 minutes.

Carve in nice thick slices and serve with the roasted potatoes

rosemary garlic potatoes

peel and cube some potatoes cubes should be about 2ins square, cover in cold salted water and bring to the boil, drain in a colander and allow to steam for a few minutes.
Then toss them with chopped fresh rosemary and three or four garlic cloves (smashed, but left in their skins) in an oiled (olive oil) baking tray that has been pre-heated in the oven. Cook for twenty five to thirty minutes.
If you've planned it correctly the potatoes should be coming out of the oven just as you carve the beef.
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Comments

Elizabeth Sweeney said…
I have a picture of the five of you licking the red wine off the wall!!!
September 19, 2009 at 7:29 AM
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