Our State On A Plate - Black pepper and mustard Standing Rib Roast

Episode: Episode 2 (25/06/23)

Black pepper and mustard Standing Rib Roast

Story: Cooking with a Combi Oven
Episode: 2
Presenter: Stuart
Air Date: 25th June

Rick Hart welcomes Stuart into the kitchen at Hart & Co, as he demonstrates cooking a rib roast using the latest in cooking appliance technology – combination steam ovens to showcase WA produce.

Hart & Co is a WA family-owned business of almost 50 years helping customers choose the perfect kitchen and laundry appliances.
Hosting WA’s largest display of kitchen and laundry appliances, they are open for customers to explore their state-of-the-art showroom featuring the world’s best brands. Customers can try out the latest culinary innovations and products to suit their needs and lifestyle.
Once customers have purchased with Hart & Co, they will be invited back for masterclasses to learn more about how to use their appliances, unlike their competitors. Hart & Co are committed to letting customers truly understand the heights of the products they purchase.
The combination steam oven is one of the most popular cooking appliances now available for homeowners. The concept is not unlik a normal oven, but it also includes added function of using steam. Not only is it for fish and vegetables, it’s also great for roasting meats and pastry.
You can book a demonstration all about combination steam cooking on their website.

RECIPE

Black pepper and mustard Standing rib roast with cumin and honey roast carrots, bacon fat potatoes and steam greens

THE ROAST

Ingredients

1 Rib roast
2 tbsp cracked black pepper
2 tbsp Dijon mustard
A little beer
Flake salt

Method

Season the beef with flake salt and leave for 1 hour
Mix the pepper, mustard and beer and rub all over the beef, don’t put any on the bones. Allow to marinate for 4 hours or overnight
Remove from the fridge 1 hour before cooking to come to room Temp
Preheat the oven to 120 degrees steam bake, add the beef and cook till the internal temp is 40 degrees
Remove from the oven and allow to rest covered in foil for 20 minutes
Whilst the beef is resting turn the oven up to full wack
Once highest temp is reached return the beef to the oven to caramelise.
(whilst temp is high you can make Yorkshire puddings and finish potatoes

CARROTS

Ingredients

2kg heirloom carrots
500gm butter
1tsp cumin
100gm honey

Method

Peel the carrots and place in a baking tray with the butter and cumin.
Roast on 120 for 90 minutes or until tender
Add honey and increase heat to brown.

POTATOES

Ingredients

3kg potatoes (peeled and steamed)
1 cup bacon fat
1 sprig rosemary

Method

Peel potatoes and steam until tender
Remove and whilst hot break into 2 bite pieces.
Melt bacon fat in a 240–260-degree oven and add potatoes.
Cook until crispy, add salt and rosemary to toss. Always better to add the rosemary at the end of the cooking. The natural oils will release with the heat but won’t burn in the oven.