Rosemary-baked flat rib served with semolina coated roast potatoes

January 6, 2009 (Last Updated: January 11, 2019)
Rosemary-baked flat rib served with semolina coated roast potatoes recipe

Step up your rib game with rosemary-baked flat rib served with semolina coated roast potatoes! Tender, crispy, and absolutely delicious.

To drink: Robertson Winery Cabernet Sauvignon is smooth and full of rich cassis and mulberry fruit. It’s ready to drink now and a perfect match for the rib.

Print Recipe

Rosemary-baked flat rib served with semolina coated roast potatoes

Serves: 4
Cooking Time: 1 hr 20 mins

Ingredients

  • 1,5kg short beef rib
  • 100ml olive oil
  • 100ml red wine
  • 50g butter
  • 4 bay leaves
  • 4 potatoes
  • 1 lightly beaten egg white
  • 200g semolina

Instructions

1

Preheat the oven to 180°C. Place short beef rib in a roasting tray and season to taste. Drizzle with olive oil and red wine, and top with butter and bay leaves. Bake until cooked, about 1 hour. Quarter potatoes and place them in a bowl. Add lightly beaten egg white and mix well to coat the potatoes. Place semolina in a bowl and toss the potatoes through the semolina until they are well coated. Place the potatoes in another roasting tray and bake until cooked and crispy, about 1 hour. Serve the rib with the potatoes and a fresh green salad.

 

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January 6, 2009 (Last Updated: January 11, 2019) By
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