Step up your rib game with rosemary-baked flat rib served with semolina coated roast potatoes! Tender, crispy, and absolutely delicious.
To drink: Robertson Winery Cabernet Sauvignon is smooth and full of rich cassis and mulberry fruit. It’s ready to drink now and a perfect match for the rib.
Rosemary-baked flat rib served with semolina coated roast potatoes
- 1,5kg short beef rib
- 100ml olive oil
- 100ml red wine
- 50g butter
- 4 bay leaves
- 4 potatoes
- 1 lightly beaten egg white
- 200g semolina
Preheat the oven to 180°C. Place short beef rib in a roasting tray and season to taste. Drizzle with olive oil and red wine, and top with butter and bay leaves. Bake until cooked, about 1 hour. Quarter potatoes and place them in a bowl. Add lightly beaten egg white and mix well to coat the potatoes. Place semolina in a bowl and toss the potatoes through the semolina until they are well coated. Place the potatoes in another roasting tray and bake until cooked and crispy, about 1 hour. Serve the rib with the potatoes and a fresh green salad.