Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Standing rib roast with champ and carrots

Preparation time
20 minutes
Cooking time
1 Hour
Serves
6

INGREDIENTS

1 x 2kg beef standing rib roast

Sea salt and freshly ground black pepper

2 tbsp grain mustard

2 heads of garlic, halved across

6 large carrots, halved & quartered lengthways

2 tbsp (40ml) extra virgin olive oil

½ cup (125ml) port

2 cups (500ml) beef stock

2 tsp cornflour (optional)

Baby peas or broccolini, to serve

Champ

1kg evenly sized floury medium potatoes (Pontiac, King Edward, Sebago), washed

½ cup (125ml) full cream milk, warmed

1 bunch green onions (shallots), sliced

1 tsp salt

100g butter, diced, at room temperature

Salt & ground black pepper, to taste

METHOD

1. Remove beef from fridge at least 30 minutes prior to cooking. Preheat oven to 220°C. Season beef with salt and pepper. Spread fatty side with mustard and more pepper. Place in a roasting pan and insert a meat thermometer in the thickest part. Drizzle with half the oil. Cook for 20 minutes. 

 

2. Reduce oven to 200°C. Toss garlic and carrots in remaining oil in a small roasting pan and put in oven. Cook beef for a further
30-35 mins for medium rare or as desired on thermometer. 

 

3. Remove beef from oven and place on a warm platter. Cover loosely with foil and set aside for 20–30 minutes in a warm place to rest. Leave vegetables in oven, reducing heat to 100ºC to keep warm once cooked.

 

4. Meanwhile, for the champ: place potatoes in cold salted water in a large saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 30 minutes or until very soft. Pour warm milk over onions and leave to infuse. Drain potatoes and return to saucepan. Shake the pan over low heat for 15-30 seconds to remove remaining moisture. Remove saucepan from heat and cover with a clean tea towel and leave for 5 minutes. Peel the skins. Mash with the butter, salt and pepper until smooth. Add half the milk mixture, beat in with a wooden spoon, then add remaining milk mixture and beat again until well incorporated. 

 

5. For the sauce, place the roasting pan over medium heat. Deglaze with port and stock, stirring to scrape up any sediment and bring to the boil. Cook, stirring occasionally for 10 minutes, or until the sauce reduces and thickens. For a thicker sauce, combine cornflour with 1 tablespoon of cold water. Whisk into sauce, stirring constantly until it boils for 1 minute. Taste and season. 

 

6. To serve, cut the bones away from the meat, then carve into slices. 

 

TO SHARE: Serve on a large platter surrounded by roasted vegetables, with champ and sauce.

 

Wine match: As winter sets in, beef and Shiraz is a quintessential pairing. A cool climate Shiraz that’s earthy and layered, juicy and rich with its intense black fruits would be a wonderful complement to the richness of the meat, while the protein in the meat softens the tannins in the wine. A savoury, spicy Shiraz would be another perfect match with the rich port and stock flavours.

Food
Preparation time
20 minutes
Cooking time
1 Hour
Serves
6

SHARE

You might also like

Food
What grows together, goes together Wunderbar lamb and Mitchell Family wines.
Words by Paul Diamond on 7 Jan 2018
The Clare Valley is one of Australia’s most underrated wine regions, which is hard to fathom given it produces some of the finest Rieslings and intensely concentrated red wines in the country. No doubt, the pull of the Barossa has a lot to do with the underestimation of the Clare, but, if you can resist the urge to turn right at Gawler and stay on the A32, you’re in for a treat.  In addition to its wine cred, Clare is uniquely beautiful. The open landscape is a sea of wheat fields sprinkled with eucalypts and stone cottages beneath powder blue skies. 
Heinrich’s Wunderbar  You’ll also notice a few sheep along the way, as Clare, like much of Australia, was Merino country. But around 1959 when wool exports declined, families left in droves. One of the few that stuck with it were the Heinrichs of Black Springs and fifth generation Ben, along with his wife, Kerry and five children, continues to farm sheep on the family’s original 810ha property just east of Clare.  But while the sheds, tractors, machinery and utes all make this look like a stock standard farm, one look at the sheep and you realise Ben does things a bit differently to his ancestors.  Practically bald and with long tails, Ben’s sheep are a breed that sheds its wool, chosen as part of his humane, minimal intervention philosophy. This is underpinned by his adherence to the Humane Choice farming principles of which he is the only certified producer in Australia. “With no wool, we can give our sheep a better life, as there’s no mulesing, tail docking, crutching or shearing,” Ben explains. “My sheep are truly free range, paddock raised, no feed lots and we try to minimise human interaction with them as much as possible.” When it comes to conventional industries, sheep farming is close to the top. The practices are well entrenched over generations and traditions are not easy to break, especially when there are mouths to feed.  So why undertake such a radical change? For Ben, it was the knowledge that the ways of the past were not going to work. “Dad was running a self-replacing Merino flock and it wasn’t going so well,” Ben recalls. “Personally, I wasn’t cut out for it, I couldn’t see myself shearing, and Dad saw the writing on the wall. It was either going to be sheep with no wool, or no sheep at all!” So Ben, backed by his dad, started Wunderbar. They’ve since gone from strength to strength, now selling directly to butchers and chefs around the district and into Adelaide. Fans of their meat remark on how tender, flavoursome and lean it is, while chefs love to cook with it. High praise indeed.  A Delicious Seed Word of Ben’s lamb is spreading and one chef that sings Wundebar’s praises is Guy Parkinson, owner of Seed Winehouse +Kitchen in Clare. Guy and his partner, Candice, have run Seed since 2014 after travelling through Clare and deciding it was the place to set up shop. Seed is now a food and wine destination, drawing people from all over to sample Guy’s creative, trattoria-inspired cooking paired with Candice’s take on the Clare wine scene. The couple had been Hunter-based, where they had a significant following of loyal winemaking food lovers, and this pattern has repeated in the Clare. 
The Mitchells Part of the Seed appreciation society are the Mitchells, who run the acclaimed Mitchell Wines. Led by second generation Andrew and Jane, they work with their children, Hilary, Angus and Edwina, to produce beautiful expressions of Watervale Riesling, Semillon, Shiraz, Cabernet and Grenache under the Mitchell and McNicol labels.  The Mitchells have been in Clare since 1949 when Andrew’s father purchased land featuring an orchard, a dairy and a small vineyard. Andrew was born and bred on the property and after school, returned to the family business.  “I came back home and thought that making wine was better than working for a living,” he says with a cheeky smile. Most of the wines the Mitchells produce are released with some age, a decision that can be a financial burden. However, as Andrew explains, “The significant thing about the Clare Valley is that it is a region that produces wines with incredible intensity of flavour, but with elegance. We sell some of our wines at 10 years old and the dividend is that people get to see our wines at their best.” The Lunch As a celebration of Wunderbar lamb, Guy devised a menu with an entrée of lamb backstrap poached in extra virgin olive oil, grilled cucumber, mint and whipped yogurt, and a main of roasted rack served on baby carrots cooked in whey and honey, pearl barley and pomegranate.  Andrew and Angus brought along a range of wines to evaluate and see which suited Guy’s food best.  For the entree, Candice chose the 2009 NcNicol Watervale Riesling. It had the age to be a perfect textural match for the silky backstrap, but also fresh acidity to cut through the whipped yoghurt. For the rack, Candice’s call was Andrew’s 2001 Peppertree Vineyard Shiraz. The wine was still dense, but time had softened the mouthfeel, allowing the secondary fruit to sit beautifully with the flesh and the sauce to suit the wonderful, natural intensity of the wine.  As the afternoon progressed, conversation became more relaxed as stories were shared and reflections were made on their beautiful home. Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt
Recipe:  Get  Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt Wine:  Explore  Mitchell Family Wines Clare Valley:  Discover the fun of cycling the   Clare Valley Riesling Trail
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories