High rib roast with carrot-fennel vegetables

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and rub with salt and pepper. Put oil and meat in a roasting pan and roast open in the preheated oven (electric: 200°C / gas: level 3) for approx. 30 minutes.

2. 2

   Clean, wash and cut the soup greens into pieces. Peel and quarter onions. Add chopped ingredients to the roaster after 15 minutes. Then add 1/4 litre broth and 1 tablespoon of mustard and braise the roast covered for another 2 hours.

3. 3

   Turn the meat from time to time. Pour on the remaining stock. Wash the lemons hot. Wash lemons thoroughly and rub dry. Peel the skin of 1 lemon thinly and cut into strips. Squeeze the juice.

4. 4

   Clean and wash the fennel and carrots (keep the fennel green). Cut the fennel into slices, the carrots into slices. Put vegetables and lemon juice in boiling salted water, cover and cook for about 15 minutes.

5. 5

   Wash parsley and chop coarsely except for a few leaves. Mix lemon zest, nuts, chopped parsley and honey. Sprinkle half of the mixture onto the roast about 15 minutes before the end of the cooking time and crust over open.

6. 6

   Remove the roast from the stock and let it rest covered. Pass the stock through a sieve. Stir in the sauce thickener, bring the sauce to the boil and season to taste with the remaining mustard, a little salt and pepper. Drain the vegetables.

7. 7

   Heat the fat and the rest of the nut mixture and toss the vegetables in it. Arrange roast and vegetables on a plate. Cut the remaining lemon in a zigzag pattern all around, carefully separating the 2 halves. Garnish the roast with the lemon crowns, the remaining parsley and the fennel green.

8. 8

   Serve with the sauce.