This exquisite Roast Rib of Beef recipe by Sean Smith at Cliff Townhouse, served with Creamed Potatoes, Yorkshire Pudding, Roast Vegetables and Onion Sauce, looking incredibly moist, tender and succulent. The perfect recipe to impress friends and loved ones in any special occasion.
Serves: 6-8 people
Roast Rib of Beef (prep time 10 mins, cook time up to 3.5 hrs, rest time 1 hrs)
– 2.5kg Beef, bone in
– Pommes oil or Rapeseed oil
– Salt & Pepper
– 2-3 cloves of garlic
– 2-3 springs of Thyme
1. Marinate the beef 2 days before you intend to cook it. Make the marinade by mixing oil, salt, pepper, crushed garlic and chopped thyme. Rub all over the roast, including the sides, cover up and refrigerate.
2. Pre-heat the oven to 220 degrees. Take the roast out of the fridge 1 hour before cooking, this will allow for the meat to cook more evenly.
3. Cook the roast for 1 – 1.5 hours on 220 degrees at first to brown it, lowering the temperature to 160 degrees for additional 1-2 hours.
4. The key is to measure the internal temperature of the meat, for rare to medium-rare beef, internal temperature should be 54-56 degrees, for medium 58 degrees and well done 63 degrees.
5. Remove the roast from the oven, once the temperature has reached the desired one. Cover with aluminium foil and leave it rest before cutting.
Onion Sauce (prep time 10 mins, cooking 20 mins)
– 1 litre of veal or beef stock
– Knob of butter
– 2 large onions
– 2 cloves of garlic
– 250ml red wine
– 250ml port
– 1tbs corn flour
1. Peel the onions and garlic and chop into small pieces. Heat the butter in a frying pan, add onion, garlic and cook gently for about 15 minutes. Onion should be caramelised and soft.
2. Add port, red wine and reduce slightly, add veal stock and reduce further into a sauce consistency. Add corn flour if necessary.
Yorkshire Pudding (prep time 10, cooking 20-25mins)
Makes 10 pieces
– 205g plain flour
– 4 eggs
– 310ml milk
– Chopped rosemary stem
– Beef fat drippings
– Salt & cracked pepper
1. We make our Yorkshire puddings the day before serving them.
2.- Make a batter by shifting flour through a sieve into a bowl, adding rosemary, pepper and eggs and beat with a hand mixer or a whisk, gradually adding milk.
3. Prepare a Yorkshire pudding moulds (muffin tray is a good alternative)
4. The key to a good Yorkshire pudding is to fill the moulds with just under half with beef drippings, then placing the tray in the oven with the fat and allow to pre-heat.
5. Pour the batter on top of the melted fat (batter will sit in a middle of the fat and give you the distinctive Yorkshire pudding dip) and bake on 200 degrees for about 20-25 minutes until the puddings are raised and golden.
Cream Potatoes (prep time 10 mins, cook time 25-30mins)
– 1kg Potatoes (rooster potatoes)
– 250ml of milk
– 300g Butter
– Salt & Pepper to taste
1. Peel potatoes and cut them into quarters. Place potatoes in a large pot of cold water (ensuring they are covered up by an inch) and add teaspoon of salt.
2. Boil over a medium heat until soft. Drain potatoes, set aside and add butter.
3. Mash potatoes with a masher or a blender until smooth, adding milk at this point. Season with salt & pepper.
Roast Vegetables (prep time 20 mins, cook time 30 mins)
– 4 Large carrots
– 2 Parsnips
– 0.5 celeriac
– 0.5 turnip
– 3 Garlic cloves
– Fresh thyme
– Salt & pepper
– Knob of butter
– 1 Tbs of pommes or rapeseed oil
1. Peal carrots, parsnips, celeriac, turnip and onion and cut into medium size chunks, approximately the of a same size.
2. Peal the garlic cloves and cut them in halves. Heat the butter and oil on the pan and fry the vegetables for few minutes, adding thyme at the end.
3. Toss them into a baking tray and season with salt & pepper. Put the tray in the oven and bake for 30-40 minutes until tender.
Our head chef Sean Smith, a Donegal man with a passion for seafood is hosting series of Seafood Masterclasses demonstrating how to choose and buy the freshest fish and seafood, as well as easy ways to prepare it and cook it at home. Serving brilliantly executed Dublin classics, the Cliff Townhouse restaurant menus are equally suited to a three-course celebration or a light bite in the middle of the day.
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