Roast Rib of Beef with Parsnip Puree
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
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 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.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
