Beef Rib Rack Roast with Green Bean Salad Recipe

Beef rib rack with roast potatoes and salad

Balsamic-glazed cape grim beef rib rack roast with Green bean, radish and rocket salad

Serves 4-6

INGREDIENTS

100ml David Jones Balsamic Glaze, plus extra to serve
2 tsp Dijon mustard
4 rosemary sprigs
4 thyme sprigs
1 garlic bulb, halved 1.8kg
28-day dry aged Cape Grim grass fed beef rib rack (at room temperature)
1 tbsp olive oil

Green bean, radish and rocket salad

200g green beans, trimmed
2 cups wild rocket leaves, stems trimmed
½ cup mint leaves
2 radishes, very thinly sliced
2 tbsp David Jones Extra Virgin Olive Oil
Juice of ½ lemon, or to taste
1 tsp Dijon mustard

METHOD

1. Preheat oven to 230C fan-forced. Combine balsamic glaze and mustard in a bowl and season to taste. Scatter herbs and garlic in the base of a small roasting pan and place beef on top, bone-side down, and brush with oil. Season well and roast until browned (12-15 minutes).

2. Reduce oven to 165C. Brush the beef evenly with the glaze and roast, basting with remaining glaze every 15 minutes, until an instant-read thermometer inserted into the centre of the beef, away from the bone, registers 54C for medium-rare (45 minutes-1 hour – allow about 15 minutes cooking for every 450g).

3. Meanwhile, make the Green bean, radish and rocket salad. Bring a large saucepan of salted water to the boil, add beans and boil until bright green (1-2 minutes). Drain, refresh under cold water and drain well. Combine in a bowl with rocket, mint and radishes, and toss to combine.

4. Whisk oil with lemon juice and mustard in a bowl, season to taste and drizzle over the salad. Toss lightly to combine.

5. Remove roast from oven, cover loosely with foil and rest for 15 minutes. Brush with a little more balsamic glaze and serve with Green bean, radish and rocket salad.

Easy sides for the time-poor

For a quick simple potato side dish, pick up a pack of David Jones Kipfler Potatoes with Garlic and Herb Butter. Cook potatoes according to packet directions until tender when pierced with the tip of a sharp knife. Season to taste and serve hot.