Sunday Roast - Sides

[toshj]

Right, I need help and inspiration for side dishes for a Sunday Roast. I'm cooking for 8 people on Sunday - most I've previously cooked for is 4! - so having to think about what best to add to the main.

I've picked up the meat already, which will be done to medium-rare (hopefully) - spoke to the butcher and he said to do it at 220-230 degrees for 20 minutes, and then bring it down to 180 degrees for an hour. Does that sound about right? It's about 2.75kg.

Spoiler

Anyway, I've been told I'm doing dauphinoise as one of the sides, but need at least two further dishes and I'm a little stuck. With a piece of meat like that, and something quite rich like Dauphinoise, I'm aiming for something not too OTT and pretty basic. At the same time, I'd rather stay away from anything too boring... If that make's sense? Thinking kale?

Also, if anyone could recommend a decent white wine I'd be very grateful. Got all the red sorted out, but a couple of people coming are white drinkers and I'm at a loss wat to get them.

Any suggestions would be appreciated

 

[toshj]

2.75kg of bone in rib sounds a bit short for 8 foks

then again maybe I am just a gready sod

Yeah, I thought this too when buying it. I've had a 2.3kg two bone joint from them before and that fed 5 with a fair bit left over, but when I bought it today I said it needed to feed 9 and he suggested that amount. It works out at 300g per person, but the bones are actually relatively small.

We're also doing two massive dishes of Daupinoise, 1kg of carrots and we've settled on shredded sprouts and lardons. Plus desert - so plates should be piled quite high.

Also worth noting that 5 of the 8 are ladies with modest appetites.

Starting things off with pints of Hawksmoor Ginger Brew

 

[toshj]

Agreed there. Maillard reaction flavours are awesome

One of the guests is allergic to mustard... and also avoids garlic. I only found this out last night!

The meat is likely to be salted amd peppered, but little else I imagine. I tend to avoid filling the roasting tin with veg when cooking beef. Happy to do so with other meats, but I tend to prefer beef the same way as I prefer steak - salted but not overly seasoned with other things, particularly when having quite rich sides.

Last few times I cooked this joint to medium rare it came out very moist - I went to a butchery class at the butchers where I picked up this cut, and they took us through roasting cote de boeuf and fore fib (as well as how to take apart a cow!). Both cuts came out amazingly despite the lack of additional seasoning.

Never cooked for this many people though so I'm sure there are plenty of things that'll go wrong!