أضلاع لحم البقر المشوية والمتبّلة بمزيج توابل الدقة مع صلصة البيارنيز مع معجون الشرمولة والبطاطا المقرمشة على شكل ورود

Middle Eastern 30 Mins Prep · 120 Mins Cook

1. Preheat the oven to 180°C, gas mark 4.
2. Pat the beef rib roast dry with paper towels. Season with salt and freshly ground black pepper to taste. Brush the beef with the Dijon mustard, ensuring it’s evenly coated. Press the dukkah spice mix onto the mustard-coated surface of the roast. Place it on a roasting pan, bone-side down. Roast for approx. 20-25 minutes per kilogramme for medium-rare, or until a meat thermometer inserted into the thickest part of the roast registers your desired level of doneness.
3. Remove the roast from the oven. Cover it loosely with tin foil and let it rest for 15-20 minutes before carving.
4. Meanwhile, finely slice the potatoes. Melt the unsalted butter and pour into a large bowl. Toss the thinly sliced potatoes with the melted butter, salt and freshly ground black pepper in the bowl. Roll each potato slice into a tight spiral and place them in muffin tins to form ‘roses’.
5. Bake in the preheated oven for approx. 20-25 minutes, or until the potato roses are golden brown and crispy.
6. To make the sauce, place the egg yolks, vinegar, lemon juice and chermoula paste in a heatproof bowl and whisk together. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens slightly. Melt the butter and slowly drizzle it into the egg mixture while whisking vigorously, creating a smooth and creamy emulsion. Season the chermoula Béarnaise with salt to taste. Keep warm until serving.
7. When ready to serve, carve the dukkah-crusted beef rib roast and arrange the slices on serving plates. Drizzle the chermoula Béarnaise over the beef slices and scatter over with fresh herbs if desired. Serve alongside the crispy potato roses.

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