November 19, 2021

Roast Rib of Beef with Celeriac & Potato Dauphinoise, Salt Baked Shallots and Red Wine & Veal Jus

By Online Provenance Butcher
Rib of Beef with Celeriac & Potato Gratin
Roast Rib of Beef with Celeriac & Potato Dauphinoise, Salt Baked Shallots and Red Wine & Veal Jus.
Recipe by Barry Horne
Serves: 8 people
- 2.4kg rolled rib of beef
- 8 echalion shallots
- 500g coarse salt
- 1 lemon (juice and zest)
- 1 bunch of thyme
- Olive oil
For the Dauphinoise:
- 1 large celeriac
- 3 medium potatoes
- 250ml milk
- 250ml double cream
- 3 cloves of garlic (crushed)
- 1 bay leaf
- 1 bunch of thyme
- 100g butter
For the sauce:
- 1 pack of veal jus (we recommend TrueFoods)
- 250ml red wine
- 50g unsalted butter
For the beef: remove the meat from the fridge at least 2 hours before prep and cooking. Heat the oven to 180 degrees C and season the beef generously with salt and pepper. Heat oil on a large pan, on a high heat and sear the beef all over until it has good colour. Place the beef in the oven and roast, depending on preference; 1 hour 20 mins (for medium) or 1 hour 5 mins (for medium rare). Then leave to rest for 30 mins before carving.
For the shallots: pour the salt into a bowl and combine with the lemon zest, 2 tablespoons of lemon juice and the thyme. Add enough oil to give the mixture the consistency of wet sand (approx 2 tablespoons). Place the shallots on top of an even layer of half the salt mix in a baking tray, then cover with the rest of the mixture. Bake the shallots until very soft to touch - about 50 mins.
For the dauphinoise: in a saucepan, place the milk, cream butter, bay leaf, thyme and garlic and a generous amount of seasoning. Bring to the boil and simmer for 10 mins. Slice the potatoes and celeriac 2-3mm thick and layer in a greased baking dish. Then, strain and pour over the vegetables. Place a layer of greaseproof paper over the top and cover dish in tin foil, then bake in the oven @ 180 degrees C for 1 hour 30 mins. Remove the cover for the last 30 mins to give some colour and crunchy bits on top.
For the sauce: take a small saucepan and put on a medium-high heat. Add the red wine, and simmer until it has reduced by half. Add the veal jus and reduce a little further, season with salt & pepper and, just before serving, whisk in a little butter to thicken and enrich the flavour of the sauce.
Serve and enjoy with something delicious to drink!