zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Rib of Beef with Sweet Potato Chips and Garlic Mayonnaise

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    • Audio recipe

      Audio recipe

      Rib of Beef with Sweet Potato Chips and Garlic Mayonnaise

      Download the audio file.

    Rib of Beef with Sweet Potato Chips and Garlic Mayonnaise

    Sweet potato chips dipped in garlic mayonnaise are a great partner for this Easter Sunday roast.

    • Preparation time: 15 minutes
    • Cooking time: 2-3½ hours, plus 10-15 minutes resting
    • Total time: 2 hours 25 minutes to 4 hours, including resting time 60 minutes 60 minutes 60 minutes 60 minutes

    Serves: Serves 6 (with some leftovers)

    Ingredients

    • 3kg Aberdeen Angus prime rib of beef (bone in, from the meat service counter)
    • ½ x 15g pack fresh thyme
    • 1 tbsp coarsely ground black pepper
    • 1 tbsp olive oil
    • 6 large whole cloves garlic (skin on)
    • 170g tub Fresh Ideas Fresh Mayonnaise
    • 1.5kg sweet potatoes, peeled

    Method

    1. Preheat the oven to 180°C, gas mark 4. Weigh the beef and calculate the cooking time using our guidelines below.
    2. Remove the thyme leaves from the stalks and pulverize with the pepper and oil using a pestle and mortar. Rub this mixture all over the beef. Place the joint in a large roasting tin with the garlic cloves alongside and roast for the calculated time, basting occasionally.
    3. After about 40 minutes the garlic should be very soft. Remove the garlic cloves from the tin and allow to cool slightly, then squeeze the cloves from their skins into the mayonnaise. Mix well and place in a serving bowl. Cover and chill until ready to serve.
    4. Now, cut each sweet potato into thick chips. About 40 minutes before the beef is ready, drain all but about 2 tablespoons of fat from the tin, discarding or reserving. Then add the chips to the roasting pan, tossing to coat. Return the tin to the oven. Turn the chips once during the remaining cooking time.
    5. Remove the beef from the oven and place on a carving board. Cover loosely with foil and leave to rest for 10-15 minutes. Increase the oven temperature to 200°C, gas mark 6, and return the chips to the oven for a further 10-15 minutes until golden.
    6. Carve the beef thinly and serve with the sweet potato chips, a dollop of garlic mayonnaise and a helping of Waitrose Peas, Leeks & Spinach Medley or Waitrose Purple Sprouting Broccoli Medley.

    Your recipe note

    Edit your recipe note

    Notes on ingredients

    Rare: 20 minutes per 500g, plus 20 minutes; Medium: 25 minutes per 500g plus 25 minutes; Well done: 30 minutes per 500g plus 30 minutes.

    Comments

    Average user rating

    5 stars