
Bone-In Westholme Ribeye Roast with Roasted Carrots, Crispy Potatoes, Peas and Yorkshire Puddings
10th September 2024
Recipes InspirationsIngredients
Wagyu
- Westholme 4-rib bone-in ribeye roast
- Olive oil
- Salt and pepper
Roasted Carrots
- 900g (2 lb) carrots
- 6 sprigs thyme
- Olive oil
- Salt and pepper
Crispy Potatoes
- 7 Idaho or russet potatoes
- Olive oil
- Salt
Peas
- 900g (2 lb) peas, fresh or frozen
- Butter
- Salt and pepper
Yorkshire Pudding
- 1 cup flour
- 1 cup milk
- 3 eggs
- 1.5 tsp salt
- Beef fat from roasting ribeye
Method
Roasted Carrots
- Heat oven to 200C / 400F.
- Scrub carrots but don't peel.
- Toss carrots with a little olive oil, thyme sprigs and salt and pepper.
- Place everything on a sheet pan and roast 15 minutes.
- Use a spatula to turn carrots over and roast for another 15 minutes or until slightly caramelised and tender.
Crispy Potatoes
- Heat oven to 200C / 400F.
- Peel potatoes and cut into large chunks.
- Add potatoes to a large pot and rinse off starchy water.
- Cover potatoes with water and generously salt the water.
- Bring potatoes to a simmer and cook until almost tender.
- Pour potatoes into colander and shake them until they look a little raggedy.
- Drizzle a generous amount of olive oil onto a sheet pan and tip potatoes on sheet pan.
- Sprinkle on a little salt and put in the oven for 20 minutes.
- After 20 minutes give them a stir and drizzle with a little more olive oil.
- Continue cooking and stirring until the potatoes are golden brown all over, about an hour.
Wagyu
- Heat oven to 180C / 350F.
- Rub roast all over with olive oil and season generously with salt and pepper.
- In a large cast iron pan, heat a drizzle of olive oil and sear roast on all sides until nicely browned.
- Transfer roast to a roasting pan with a rack and place in oven.
- Roast until internal temperature is 52C / 125F (about 15 minutes per 450g / 1 lb).
- Remove roast from the oven and let rest for 20 minutes in a warm place.
- Serve with roasted carrots, crispy potatoes, peas and Yorkshire puddings.
Peas
- Blanch peas in boiling salted water.
- Drain and toss with butter, salt and pepper.
Yorkshire Puddings
- Heat oven to 230C / 450F.
- Mix salt into flour.
- Whip eggs and milk together.
- Stir in flour and 3 tbsp wagyu fat.
- Let batter sit for 1 hour.
- Add 1 tbsp beef fat to each muffin tin.
- Place muffin tin on a sheet pan and place in hot oven for 5 minutes.
- Carefully remove sheet pan from oven and divide batter among muffin tin cavities so batter comes up about halfway.
- Return to oven and bake until golden brown and crispy, about 25 minutes.