Reverse-seared Rib Roast with Truffled Scalloped Potatoes, Beans & Mushrooms

We love fresh truffles and were instantly captured by this recipe by Gourmet Traveller. We also know that it’s not always easy to get your hands on fresh truffles, so we’ve been doing some testing in the kitchen to adapt this into something perhaps a little easier to achieve, using products from our neighbours Tamar Valley Truffles. We love the reverse-sear method because it delivers the tender, melt-in-the-mouth characters of a slow-cook, with the delicious, crunchy golden sear that goes so well with a glass of shiraz!

Ingredients

Beef roast

• Standing Rib Roast (also known as Prime Rib) aim for 1 point per person (minimum 2)
• Olive oil
• Salt & pepper

Truffled mushroom & shiraz sauce

• 4 shallots, finely chopped
• 60g Truffled butter
• 1 jar Tasmanian Truffled Mushroom paste
• 1 cup of Holm Oak Shiraz
• Salt & pepper

Truffle scalloped potatoes

• 500ml cream
• 1/3 cup beef stock
• 3 cloves of garlic, finely chopped
• Salt & pepper
• Fresh thyme leaves (or dried)
• 1kg peeled potatoes
• 200g Tamar Valley Truffles Truffled Cheddar, grated

To serve:

• Green beans
• Large field mushrooms

Method

Beef roast

1. Preheat oven to 120°C
2. Rub Rib roast with olive oil and season generously and place, fat cap up in a large dish. A roasting rack is preferrable here, if you have one.
3. Slow-cook until the internal temperature measures 49-52°C (using a meat thermometer). This should take about 3.5-4 hours for a 2kg roast. Check earlier if your roast is on the smaller side.
4. Remove roast from the oven, cover with foil and allow to rest for 30-45 minutes.
5. Just before it’s time to serve, sear on all sides in a hot pan, starting with the fat cap down, until it’s golden brown all over. Or, for the wow factor, take it out to grill over the fire pit, or on the barbecue.

Scalloped potatoes

1. While the beef is cooking, finely slice the potatoes and arrange in an oven-proof dish – leaving plenty of room for the sauce to bubble up.
2. Mix the cream, stock, garlic, salt, pepper & thyme together and pour over the potatoes.
3. Once the roast is out of the oven, turn up to 180°C.
4. Top the potatoes with the grated cheese and bake for 40 minutes or until the potatoes are cooked through and the cheese is golden.
5. Pop the field mushrooms in the oven with around 15 minutes to go, with a good slug of olive oil, salt, pepper & some more thyme leaves.

Sauce

1. Melt the butter and saute the shallots over medium heat, until translucent.
2. Add the mushroom paste and cook until the liquid begins to evaporate and the mixture starts caramelising (turning golden brown).
3. Add the shiraz (or your favourite Holm Oak red), scraping the bottom of the pan, allow the alcohol to cook off (2-3 minutes).
4. Stir in the resting juices from your beef roast and reduce for 5-10 minutes until it becomes thick and coats the back of a spoon.

Serve with steamed green beans and a glass of Holm Oak Shiraz (since you have the bottle open, you can’t let it go to waste!)