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Roasted OP Rib, Potato Rosti, Broccolini and Cafe de Paris Butter

Included in our Foodie Box is this exceptional roasted OP rib dish prepared by award winning executive chef Jason Peppler. OP (oven prepared) rib literally melts in your mouth and this recipe will certainly help achieve that! So here’s the plan guys – get your significant other to agree to come to dinner and prepare this dinner for 2 and serve with a 2009 Barossa cab sav of a perfect evening!
Serves 2.

  • Prep


  • Cooking

    2 hours





  • 700g Brisbane Valley Farm Direct OP Rib
  • 2 large Sebago Potatoes boiled in the skin until ¾ cooked, then chilled
  • ½ teaspoon potato starch
  • 5 sprigs thyme (remove stalk)
  • 1 stalk of rosemary, stripped and chopped
  • ½ bunch chives chopped
  • 200g soft salted butter
  • 2 golden shallots peeled and finely chopped
  • 3 cloves garlic peeled and minced
  • 3 stalks of fresh tarragon, chopped
  • 3-4 sprigs of oregano
  • 1 tablespoon Worstershire Sauce
  • 1 teaspoon tabasco sauce
  • ½ tablespoon capers chopped
  • ½ tablespoon cornichons chopped
  • 1 teaspoon mustard of choice
  • 1 bunch Broccolini


Step 1

In a large bowl grate the potato, skin and all then add the thyme, rosemary and potato starch. Season with salt and pepper.

You can add a cheese if you like such as gruyere or diced feta.

Mix together by hand and mould into round pucks. Shallow fry until golden brown on both sides.

Step 2

For the butter, combine the soft butter, chives, tarragon, worstershire, tabasco, capers, cornichons, mustard and garlic into a mixer and whip using a paddle until all incorporated. Check seasoning, then roll into a log using alfoil or glad wrap. Refrigerate for approx. 1 hour

Step 3

To cook the OP rib, preheat oven to 200 degrees, then heat a heavy based pan that can go into the oven. Bring the steak to room temperature and pat dry with some paper towel, season well with sea salt and cracked black pepper. Sear both sides of steak until golden brown on the stove and transfer the pan to the oven and cook to desired temperature.

Internal cooking temperatures for steak- using a thermometer
Rare 50-54 degrees
Medium Rare 54-58 Degrees
Medium 58-62 Degrees
Medium Well 62-66 Degrees
Well Done 66-70 Degrees

Step 4

When testing temperature of the OP rib, ensure final product is approx. 2 degrees before desired temperature to allow for resting. Once the OP rib comes out of the oven, remove it from the pan and place on a plate to rest, top it with a thick slice of butter and allow that to melt over. Slice 2 more generous slices 1 on each plate and allow to come to room temperature. Place the rosti potatoes (2 per serve) in the steak pan and place in the oven to warm for approx. 10 minutes.

Step 5

To serve:
Steam the Broccolini and season. Remove the rosti potatoes from the oven and place on plate with steamed Broccolini. Slice the steak and serve. Or you can present all of this on a nice serving wooden board as it will present extremely well!