Lunch: Standing Rib Roast with Roast Vegetables

Cooking a rib roast is at once simple and confusing. The meat itself is so flavorful, it doesn't need much seasoning—just a little salt and pepper, and its own natural juices. This much is simple. The hard part is getting the oven temperature and timing r

Ingredients

1 beef standing rib roast
1/4 c. olive oil
2 tsp. cracked black pepper
1 lb. potatoes
1 lb. pumpkin
1 lb. sweet potato
1/2 c. brandy
1 1/2 c. beef stock
1 tbsp. cornstarch
1/4 c. water
1 tbsp. finely chopped fresh chives

Instructions

Preheat oven to 400 degrees F/350 degrees F fan-forced.
Using a simple knot, tie kitchen string between each rib bone to ensure the outer layers of meat do not pull away from the rib-eye during roasting. Brush beef with 1 tablespoon of the oil; sprinkle with pepper. Heat 1 tablespoon of the oil in large shallow flameproof roasting pan; cook beef, uncovered, over high heat until browned all over. Roast, uncovered, in oven about 45 minutes or until cooked as desired.
Meanwhile, heat remaining oil in another large flameproof roasting pan; cook potatoes, stirring, over high heat until browned lightly. Add pumpkin and sweet potato, place pan in oven with beef; roast, uncovered, about 35 minutes or until vegetables are browned.
Place beef on vegetables, cover; return to oven to keep warm. Drain juices from beef pan into medium saucepan, add brandy; bring to a boil. Add stock and blended corn starch and water; cook, stirring, until sauce boils and thickens slightly. Stir in chives; pour into medium heatproof pitcher.
Serve beef and vegetables with sauce.

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