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Ingredients
Method
- 215g pistachio kernels
- Handful of chopped parsley
- 70g sourdough breadcrumbs
- 2 tbsp Dijon mustard
- 2 beaten eggs
- 2 x 2.5 kg beef rib roasts (4 cutlets on each)
- Preheat the oven to 200C. Blitz the parsley, breadcrumbs and pistachios to chop, then add the egg and mustard and blend until well combined. Season well. Tie the beef crossways in 3 places between the bones and place in a roasting tin. Press the pistachio mixture all over the beef to coat.
- Loosely cover the rib roasts with foil and roast for 10 mins, then reduce the temperature to 180C. Roast for 2 hours or until done to your liking. Remove from the oven and leave to rest for 5 mins, then serve with a fruity gravy and all your favourite Christmas sides.
2 hrs 30 mins
8 serving
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