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

Recipe by Barry Horne

Serves: 8 people

Ingredients:

- 2.4kg rolled rib of beef

Shallots:

- 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

Method:

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!