Sunday Lunch is my favourite meal of the week, it was once a time that the whole family got together around the table and though I now live on the opposite side of the world from my family I still undertake a full roast and all the trimmings every Sunday, yes even if the temperatures in Sydney hits 40 degrees! We just close the doors, crank up the aircon and roast the meat outside in the BBQ. Being the best Yorkshire Pudding Cook Down Under, even tho I do say so myself, for me the classic Sunday Roast cannot exist without them and of course the inevitable bowl of brussels sprouts and roast potatoes, smothered in pan juice gravy, made the old fashioned way. I always like to use this recipe from Janelle Bloom as it works perfectly every time. Last tip is don’t forget to rest your meat after it comes out of the oven!!!!
STANDING RIB ROAST WITH BEARNAISE SAUCE
2kg standing rib roast olive oil
4 red onions, thinly sliced
Processor béarnaise sauce
¼ cup white wine vinegar
¼ cup dry white wine
2 eschalots, finely chopped
½ bunch tarragon, leaves and stems finely chopped
6 black peppercorns
125g butter, chopped
3 egg yolks, at room temperature
1 tablespoon finely chopped fresh tarragon leaves
1 Preheat oven to 200°C fan-forced. Remove the beef from the fridge 30 minutes before cooking, and drizzle with oil and season with freshly ground pepper.
2 Grease a roasting pan. Scatter the onions over the base of the pan, and stand the beef on top. Roast for 20 minutes, then reduce the oven temperature to 180°C fan-forced. Cook for a further 1 hour and 40 minutes for medium, or until cooked to your liking. Stand for 15 minutes before carving.
3 Meanwhile, for the bearnaise sauce, combine the vinegar, wine, eschalots, tarragon and peppercorns in a small saucepan over high heat. Bring to the boil, then boil for 2–3 minutes or until mixture has reduced by half. Set aside to cool.
4 Strain the sauce mixture into a food processor, discarding the solids. Melt the butter in the small saucepan until it bubbles, but do not allow it to brown. Add the egg yolks to the food processor with the vinegar mixture and process until well combined. With the motor running, gradually add the hot butter, processing until the sauce thickens. Spoon into a warm bowl, stir in the chopped tarragon and season well with salt and freshly ground pepper. Serve with the roast.
If your beef is not 2kg, roast at 200°C fan-forced for 20 minutes, then reduce to 180°C and cook for 17 minutes per 500g for rare, 25 minutes per 500g for medium, 30 minutes per 500g for well-done.