Whole Roasted Ribeye With Crispy Potatoes - cooking recipe

Ingredients

2 None onions, roughly chopped
2 tbsp olive oil
5 cloves garlic, peeled
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 tbsp butter
1 (3 1/3 lb) whole ribeye
-1 None Crispy Potatoes
2 1/4 lb floury potatoes, quartered
1/4 cup olive oil
1/4 cup grapeseed oil
None None Pan Gravy
1 cup red wine
1 cup beef stock
1 tbsp cornstarch mixed with 1/4 cup water or stock
2 tsp Dijon mustard

Preparation

Preheat oven to 425\u00b0F. Arrange onions in a roasting pan. Toss with olive oil and season. Arrange garlic, herbs and butter on top.
Oil a large frying pan and place over high heat. Once oil starts to smoke, season meat then sear on all sides. Arrange on top of garlic and herbs in roasting pan. Transfer to oven and immediately reduce heat to 400\u00b0F. Roast for 40-60 mins, or until cooked to your liking.
Remove beef from oven and transfer meat to a warmed plate. Cover loosely with foil and let rest for 15-20 mins. Reserve any resting juices.
Meanwhile, to prepare the crispy potatoes, simmer potatoes in salted water until almost tender. Drain then return to pan and heat over medium heat to remove excess moisture. Add olive oil and grapeseed oil to pan, cover and shake vigorously to rough up potatoes. Arrange on a baking tray and roast for 15-20 mins.
To make the gravy, skim fat from surface of roasting pan. Place over high heat. Add wine and boil rapidly for 2-3 mins. Add stock, cornstarch slurry and mustard. Simmer for 5-10 mins, until thickened. Strain into a serving vessel and cover keep warm.
Carve beef against the grain. Serve with crispy potatoes and gravy.