Rib of Beef with Rosemary, Garlic Roast Potatoes and Baked Carrots

My friend Hardian always asks for the same dish every time he comes around for dinner: rib of beef with rosemary, garlic roast potatoes and the best whole baked carrots.  I first cooked these during my Cook with Jamie project and I enjoy this kinds of rustic cooking; comforting and warming somehow. I love the sight of a big piece of steak, served with potatoes, veg and a big glass of red wine.

The on-the-bone rib of beef was marinated with lemon zest, fresh rosemary, crushed garlic and olive oil and then grilled quickly on the stove to get the nice charred colour and then roasted in the oven to medium-rare which in my opinion is the best way to enjoy beef like this. Let the beef rest for 10 minutes so that the juices go back to the center and season with salt, pepper and lemon juice.

The potatoes are cubed and then parboil before tossing them with olive oil, rosemary, garlic and then roasted in the oven until the skin become crisp.  I sprinkled them with chili sea salt before serving.  The combination of the two: rosemary-lemony-garlicky infused steak with again, rosemary-garlicky potatoes are so delicious.

Also accompanying the meal, the best whole baked carrots. When I first had this I wasn't sure about this whole baked carrots business thing because I normally like my carrots crunchy, but you've got to try this, it's surprisingly delicious.
  
The Best Whole Baked Carrots
Recipe by Jamie Oliver

750 g carrots, washed and scrubbed
Olive oil
Red wine vinegar
Sea salt and freshly ground black pepper
A few sprigs of fresh thyme
3 cloves of garlic, crushed

Preheat the oven to 200 C. Toss the carrots with olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and garlic. Place in a roasting tray and cover tightly with tinfoil and cook for 30-40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.