1kg rack of rib-eye beef steak, bones shortened
2 tsp rosemary, finely chopped
2 tsp thyme, finely chopped
1 tbsp mustard
1 tbsp clarified butter
800gm waxy potatoes, peeled and quartered
2 red onions, cut into wedges
2-3 tbsp olive oil
Coarse sea salt
1. Preheat the oven to its lowest temperature and season the meat with salt and ground black pepper.
2. Mix together the rosemary, thyme and mustard. Brush onto the meat and fry in the hot clarified butter until brown all over. Place in the oven and roast for around 2 hours.
3. Mix the potatoes and the onions with oil, season with salt and ground black pepper and add to the meat for the last 45 minutes of cooking time.
4. Allow the meat to rest, covered, for around 10 minutes before carving. Serve garnished with thyme and sea salt.
Recipe and image courtesy: Stockfood