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    Rack ’em up

    Jun 12, 2020 6 minutes
    EDITED BY: CARMEN PETERSEN

    RIBROASTWITH POTATOGRATIN

    SERVES 6-8 PREPARATION: 30 MIN MARINATING: 1 HOUR RESTING: 30 MIN COOKING: 1½ HOURS

    30ml (2T) olive oil
    30ml (2T) chopped rosemary
    10ml (2t) Dijon mustard, plus extra to serve
    3 anchovy fillets, crushed with a mortar and pestle
    1 rack of beef ribs, with at least 5 ribs
    3 onions, thickly sliced

    POTATO GRATIN

    500ml (2c) cream
    4 garlic cloves, crushed
    5 large potatoes
    salt and freshly ground black pepper
    ½ nutmeg

    1 Combine the olive oil, rosemary, mustard and anchovies in a large dish. Coat the rib roast well with the marinade, cover and leave to marinate at room temperature for an hour.

    2 Potato gratin Preheat the oven to 190°C. Whisk the cream and garlic in a large bowl and set aside. Peel and thinly slice the potatoes then toss through the cream mixture. Season with salt and pepper and arrange in a greased casserole dish in even layers.

    Grate the nutmeg on top, cover with baking paper then foil and bake for 45 minutes to

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