Roast Rib of Beef with Parsnip Puree

A standing roast rib of beef is hard to beat for a Sunday lunch. This is what I like to eat when the weather is cooler and I can feed the whole family, plus some extras who usually stop by. I would recommend buying the best beef you can afford here since it’s the star of the show and you will definitely taste the difference. I like to buy dry-aged grass fed beef because the flavour is so delicious and the meat is more tender. The parsnip mash goes so well with the beef and the rosemary butter is a touch of magic.


What you’ll need:

2 tsp chopped thyme leaves
2 sprigs rosemary, chopped
2 tbs olive oil
3kg rib of beef
sea salt & freshly ground black pepper

Parsnip puree
800g parsnips, peeled & diced
2 cloves garlic, peeled & smashed
½ cup cream
100g unsalted butter, divided, at room temperature
1 sprig rosemary, leaves picked

What to do:

Preheat oven to 180°C Fan  or 200°C Conventional.

Place thyme, rosemary and olive oil in a bowl and mix to combine. Rub all over beef then season well with salt and pepper. Transfer to a roasting tray fitted with a rack. Roast for 1 hour 15 minutes for medium, or until the internal temperature reaches 55-60°C (the beef will continue to cook while resting so it’s best to take it out closer to 55°C). Remove from oven, cover loosely with foil and allow to rest for 20 minutes before carving.

Meanwhile, to make the puree, place parsnip and garlic in a large saucepan of salted water. Bring to the boil and simmer for 15 minutes, or until parsnip is tender. Drain and transfer parsnip and garlic to a food processor. Add cream and 70g of the butter and blend until smooth and creamy. Season with salt and transfer to serving bowl. Place remaining butter in a saucepan over medium heat for 1-2 minutes until foamy and nut brown. Add rosemary and stir for 1 minute until fragrant. Drizzle rosemary butter over parsnip puree and serve with roast beef.


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