INGREDIENTS
Roast beef
1 x 3-point standing rib roast, frenched (approximately 3 kg),
at room temperature
6 sprigs rosemary, stems removed
5 garlic cloves
2 tbsp olive oil
80 g (⅓ cup) Dijon mustard
Pan juice gravy
1 tbsp vegetable oil
1 brown onion, roughly chopped
1 carrot, roughly chopped
1 stick celery, roughly chopped
375 ml (1 ½ cups) boiling water
1 litre (4 cups) beef stock
25 g (¼ cup) corn starch
Salt flakes and pepper, to taste
¼ cup roughly chopped parsley leaves
Miele accessories
METHOD
Roast beef
- Preheat the oven on Fan Plus at 200°C.
- Wrap the rib bones tightly in foil.
- Place the rosemary, garlic and olive oil into a mortar and pestle, crush until a paste is formed.
- Rub the garlic paste over the beef and place on a grilling and roasting insert in a universal tray.
- Place the tray on shelf level 2, insert the Food probe into the thickest part of the meat and change the function to Moisture Plus + Auto Roast at 200°C + Food probe temperature 48°C with 2 manual bursts of steam, releasing the first burst of steam after 1 minute and the second burst after 10 minutes.
- Set a minute minder for 40 minutes, brush the beef with the mustard and return to the oven.
- When the internal temperature has reached 48°C, remove from the oven and rest in the warming drawer on. Keep warm setting 2 while making the gravy.
Pan juice gravy
- Heat the oil in a medium saucepan on medium heat, induction setting 6. Add the onion, carrot and celery and cook for 6 minutes, stirring occasionally.
- Add half of the boiling water to the universal tray used to cook the beef and, using a spatula, carefully lift all the stuck pieces of roast off the tray.
- Strain your pan juices from your roast through a fine mesh sieve into the saucepan with the cooked vegetables.
- Add your beef stock to the saucepan and place on medium-high heat, induction setting 7, until boiling.
- Combine the corn starch with the remaining boiling water until a smooth paste is created.
- Once the gravy is boiling, slowly add the “slurry” and whisk until gravy is thickened to your liking. Season to taste.
- Cook the gravy for a further 10 minutes on medium heat, induction setting 6, before straining into large gravy boat.
- Mix through the parsley and serve.
Hints and tips
- Source your beef from a sustainable butcher where possible.
- Try this rib roast with Korean flavours, make a paste of gochujang, garlic, honey and sesame oil and rub over the beef before roasting.
- This roast can also be cooked using Automatic Programmes in Miele ovens including Dialog and Combi steam Pro ovens; Select Meat / Beef / Fillet of Beef / Roast and your preferred level of doneness.
APPLIANCE / FUNCTION
Miele
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