Roast beef with roast root veggies

By Drum Digital
24 December 2012

The perfect recipe for a sunday lunch roast

Preparation time: 10 min

Cooking time: 50 min

Serves 4

1 kg prime rib

salt and freshly ground black pepper

30 ml (2 T) oil

8 potatoes, peeled and sliced

8 whole beetroot, washed

15 ml (1 T) brown sugar

30 ml (2 T) white grape vinegar

Marinade

60 ml (¼ c) lemon juice

60 ml (¼ c) water

15 ml (1 T) barbecue spice

2, 5 ml (½ t) mustard powder

30 ml (2 T) chutney

15 ml (1 T) garlic, crushed

1.    Preheat the oven to 180°C. Season the rib with salt and pepper. Heat the oil in a large pan and sear the meat until brown all over.

2.    Place the meat on a roasting tray and cook in the oven for 45 minutes.

3.    Marinade Mix the marinade ingredients together until well blended. Baste the rib during the last 10 minutes of cooking.

4.    Prepare the potatoes and beetroot while the meat cooks. Place the potatoes on a baking tray and season with salt and pepper.

5.    Put the beetroot in foil and season with salt, pepper and sugar. Wrap up the foil and place on the tray with the potatoes. Cook in the oven for 15 minutes. Sprinkle the beetroot with vinegar and return to the oven for 5 minutes or until the vegetables are soft.

-Hope Malau

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