Christmas Beef Roast with Sides

Ingredients

• 1 Carrot
• 0.25 celery root
• 1 onion
• 1.5 kg prime rib
• Salt
• ground pepper
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 150 ml red wine
• 300 ml beef stock
• 4 tbsp soft butter
• 2 tbsp breadcrumbs
• 3 tbsp grainy mustard
• 1 garlic clove (peeled and pressed)
• 3 tbsp poppy seeds
• 6 tomatoes
• 2 tbsp olive oil
• 200 g mozzarella
• 0.5 bunch Basil
• 3 tbsp crème fraîche

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Peel and roughly chop the carrots, celery root, and onion. Rinse the beef, pat dry, and rub generously with salt and pepper on all sides. In a hot roasting pan with oil, sear the meat on all sides until browned; add the vegetables and sauté briefly. Stir in the tomato paste, allow it to darken, then deglaze with red wine and beef stock. Cover and roast in the preheated oven for 1 to 1½ hours.

2. 2.

   Meanwhile mix butter with breadcrumbs, mustard, pressed garlic, and poppy seeds. Remove the roast, place it on a parchment-lined baking sheet, and brush with the poppy seed mixture. Grill under the oven broiler for an additional 5 minutes. Strain the sauce, bring back to a boil, and thicken if needed with a beurre manié (equal parts flour and butter kneaded together). Wash the tomatoes, pat dry, cut off the tops, and hollow them out with a teaspoon. Oil a fireproof dish and place the tomatoes inside; season with salt and pepper.

3. 3.

   Scoop the tomato flesh into a bowl, dice mozzarella, and add to the tomatoes. Wash and chop basil, then fold into the mixture with crème fraîche. Preheat the oven to 220°C (425°F). Fill each hollowed tomato with the cheese-tomato blend and bake for 15 minutes until gratinated. Garnish with remaining basil leaves. Slice the roast and arrange on a platter alongside the tomatoes. Serve with butter‑sautéed potatoes, carrots, beans, and mushrooms.