Standing rib roast with roast vegetables
Sep 30, 1974 2:00pm- 2 hrs 10 mins cooking
- Serves 4
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Ingredients
Standing rib roast with roast vegetables
- 1.2 kilogram beef standing rib roast
- 1/4 cup (60ml) olive oil
- 2 teaspoon cracked black pepper
- 500 gram new potatoes
- 500 gram pumpkin, coarsely chopped
- 500 gram kumara, coarsely chopped
- 1/2 cup (125ml) brandy
- 1 1/2 cup (375ml) beef stock
- 1 tablespoon cornflour
- 1/4 cup (60ml) water
- 1 tablespoon finely chopped fresh chives
Method
Standing rib roast with roast vegetables
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1Preheat oven to 160°C (140°C fan-forced).
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2Brush beef with 1 tbsp of the oil; sprinkle with pepper. Heat 1 tbsp of the oil in a large shallow flameproof baking dish. Cook beef, uncovered, over high heat until browned all over. Roast, uncovered, in oven about 1½ hours or until cooked as desired.
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3Meanwhile, heat remaining oil in another large flameproof baking dish. Cook potatoes, stirring over high heat until browned lightly. Add pumpkin and kumara, place dish in oven with beef. Roast, uncovered, about 35 minutes or until vegetables are browned.
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4Place beef on vegetables, cover with foil and return to oven to keep warm. Drain juices from beef baking dish into a medium saucepan. Add brandy and bring to the boil. Add stock and blended cornflour and water; stir until sauce boils and thickens slightly. Stir in chives; pour into medium heatproof jug.
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5Serve beef and vegetables with sauce.
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