Roast Rib of Beef with Irish Pandy

Clodagh McKenna serves up a big succulent roast with creamy black pepper sauce and traditional Irish pandy
By Clodagh McKenna
Roast Rib of Beef with Irish Pandy
  • Rating:
  • Serves: 8-12
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: medium

Ingredients

  • 1.5-2 kg ribs of beef, on the bone
  • 5 sprigs fresh rosemary
  • 5 cloves garlic
  • 1 tsp sea salt
  • 1 tbsp cracked black pepper
  • 600 ml single cream

For the pandy

  • 1 kg potatoes, washed
  • 100 ml milk, warmed
  • 1 tbsp mustard powder
  • 1 tbsp brown mustard seeds
  • 1 knob of butter

Method

1. Preheat the oven to 220C/gas 7.

2. With a sharp knife, make 5 holes in the top side of the rib of beef and push a sprig of rosemary and a clove of garlic into each hole. Rub the sea salt and 1 teaspoon cracked pepper into the meat. Place the meat, bone-side down, on a rack in a shallow roasting pan. Before putting the meat into the oven allow it to reach room temperature - if it's cold from the fridge it will affect your cooking times.

3. Put the beef, uncovered, into the hot oven for 30 minutes until browned. Once browned continue cooking for 9-10 minutes per 500g for rare beef; 12-15 minutes for medium; and 18-20 minutes if you like your beef well done.

4. For the pandy, place the potatoes in a pan - the largest ones at the bottom - and fill halfway with water. Cover the pan and place over a high heat. When the water begins to boil, drain off about half, leaving just enough for the potatoes to steam.

5. Remove the cooked joint from oven, cover it loosely with foil and leave to stand for 30 minutes. This allows the juices to retreat and the meat will be more tender. It also gives you time to deglaze the roasting pan for the gravy.

6. Place the roasting pan over a low heat and pour in the cream and the remaining cracked pepper. With a whisk, gather all the juices from the beef and mix with the cream. The creamy gravy will begin to thicken after a couple of minutes.

7. When the potatoes are cooked, after about 30-40 minutes depending on size, peel them (holding them in a tea towel) and place in a warm bowl. Mash them, gradually adding the warm milk, then fold in the mustard seeds and mustard powder. Add a knob of butter and season to taste with salt and pepper.

8. Serve slices of the beef with the hot gravy and pandy.

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