Yearling Beef Rib-Eye Roast with Mushrooms, Mash & Gravy


Serves: 8 | Preparation Time: 15 mins | Cooking Time: 2 hours


1.5 kg Tasman Yearling Beef Rib-Eye Rack
1 tbsp chopped fresh rosemary
2 cloves garlic, minced
2 tsp salt
1 tsp freshly ground black pepper
8 brown potatoes, peeled, washed and halved
1 tbsp Golden Grange Olive Oil
500g white mushrooms, quartered
4 tbsp butter
1 tbsp all-purpose flour
1 cup Moredough Kitchens premium beef stock
1 tbsp tomato paste
3 tbsp milk


  1. Preheat oven to 175°C. 
  2. In a small bowl mix together rosemary, garlic, salt and pepper; spread evenly over surface of roast. Place roast, fat-side-up on a rack in a shallow roasting pan. Place pan in the center of the oven, and cook for 40 minutes. 
  3. Toss mushrooms with oil, salt and pepper and add to the pan, stirring to coat with meat juices. Return pan to oven and continue to cook for 1 hour. 
  4. Mix together butter and flour and set aside. 
  5. Add potatoes to a large saucepan of boiling salted water for 20 minutes. Drain potatoes very well and mash the potatoes with a potato masher. Then use a wooden spoon to beat further. Add milk, salt and pepper, butter and stir until the potatoes are smooth. Set aside.
  6. Remove roast, let sit 15 minutes before carving. Transfer mushrooms to a serving platter. Pour the pan juices into a small saucepan and skim off the fat. 
  7. Pour beef stock into pan juices, bring to a boil and let cook for 3 minutes. Lower heat, add flour mixture and tomato paste and whisk gently to absorb. 
  8. Carve beef and serve with gravy, mushrooms and mashed potatoes.