Recipe: Rib Roast of Beef with Polenta
Rib roast of beef with polenta, pumpkin and pan gravy.
Recipe by Dan Murphy
INGREDIENTS:
- 2.2 kg beef rib roast (ask from our friendly butcher staff)
- 1 tbsp olive oil
- ½ bunch thyme
- 3 large sprigs rosemary
- 3 tbsp plain flour
- 100 ml red wine
- 500 ml brown chicken stock
POLENTA:
- 180gm instant polenta
- 1 litre skim milk
- 250ml water
- 50gm butter
- 50gm grated parmesan
PUMPKIN & BACON:
- ¼ jap pumpkin, cut into wedges with the skin left on
- 4 rashes Barossa bacon, thick cut and diced
- 3 sprigs rosemary picked and chopped
- 3 garlic cloves chopped
METHOD:
Preheat oven to 220C. Brush beef with olive oil, place thyme and rosemary sprigs on top and secure with kitchen string. Season with salt and pepper and roast for 15 minutes, then reduce oven to 170C and roast for 75-90 minutes, or until a digital thermometer reaches an internal temperature of 55 degrees. Transfer to a plate, cover with foil and set aside in a warm place to rest for about 20 minutes.
In a large baking tray toss the pumpkin wedges with the rosemary, garlic, a good splash of olive oil and season with salt and pepper. Roast in the oven at 170degrees for 15 minutes. Take out and add the diced bacon and roast again for a further 10 minutes until the bacon is crisp and the pumpkin is tender.
For the polenta, bring the milk and water to a boil, whisk in the polenta and reduce the heat, cook until smooth and thick for about 10 minutes. Whisk in the parmesan, butter and season to taste.
Add flour to beef roasting pan and stir over medium heat for a few minutes. Add the red wine and cook out until reduced by two thirds. Gradually add the chicken stock, stirring until mixture is smooth. Pass the gravy through a sieve and keep warm.
Carve the beef and serve family style.
