Spiced Crust Beef Roast with Vegetables

Ingredients

• 1.5 kg prime rib (Hochrippe)
• butter clarified butter
• Salt
• ground pepper
• 4 tbsp butter
• 8 tbsp breadcrumbs
• 2 tbsp finely chopped parsley
• 1 egg yolk
• 60 g grainy mustard
• 1 Garlic clove
• 6 tomatoes
• 2 tbsp olive oil
• 200 g mozzarella
• 0.5 bunch Basil
• 3 tbsp sour cream
• 400 g small potatoes
• 400 g Carrots
• 400 g black salsify
• 500 g green beans
• 1 tbsp butter

Instructions

1. 1.

   Sear the meat on all sides until the pores close.

2. 2.

   Transfer to a preheated oven at 200°C and roast for about 35 minutes.

3. 3.

   Meanwhile, mix butter, breadcrumbs, mustard, egg yolk, parsley, pressed garlic, and salt; spread over the roast and broil for about 5 minutes.

4. 4.

   Wash tomatoes, pat dry, cut off tops and hollow with a teaspoon. Brush a fireproof dish with olive oil and place tomatoes inside. Sprinkle with salt and pepper. Transfer tomato flesh to a bowl, dice mozzarella and add. Season with salt and pepper. Wash basil, chop finely and fold into the sour cream mixture. Preheat oven to 220°C. Fill tomatoes with the cheese mixture and bake for 15 minutes. Garnish with remaining basil leaves.

5. 5.

   Wash potatoes and quarter them; peel carrots and black salsify, cut into bite-sized pieces, and boil in salted water with potatoes for about 12 minutes. Drain, then finish cooking in hot butter, seasoning with salt and pepper.

6. 6.

   Trim green beans and blanch in heavily salted water for about 10 minutes. Shock in ice water, drain, then sauté in hot butter and season.