Alice’s Ribeye Roast with Pancetta Brussels Sprouts and Pumpkin Wedges with Coppa Ham

Ingredients

For the Roast:

• 1 Swift Beef Ribeye Roast
• 1 bottle red wine
• 2 onions
• 3 carrots
• 1 garlic clove
• Salt and pepper to taste
• Olive oil
• Cloves
• A pinch of flour/corn starch
• 100g salted butter

Sides:

• 200g Brussels sprouts
• 100g smoked pancetta
• Salt, pepper, olive oil
• 1 medium pumpkin
• 100g coppa ham
• Salt, pepper, olive oil
• Paprika

Directions:

1. Take the beef out of the tray and pour the wine into a sauce pan, then leave on the side.
2. Place beef in baking tray with some cut onions, celery and garlic on the bottom. Place in oven at 400ºF and cook at high heat for 1.45 to 2 hrs depending on the size of the roast. Make sure to turn it every 30 minutes, to make sure the fat renders evenly on each side. It is key, once the beef is cooked, to check its internal temperature, which should be 135ºF for a medium rare – and  then let it rest for about 30 minutes.
3. While the beef is cooking, you can start prepping the sides and the sauce.
4. For the wine sauce, pour directly in the pan, add some cloves, one grab of flour or corn starch and cook in at high heat, whisking often to make sure the alcohol evaporates but the sauce doesn’t burn. When the sauce has reached a creamy consistency, take I off the heat and add 100g of salted butter and mix well.
5. For the Brussels Sprouts- cut the brussels in half and place in baking tray. Add smoked pancetta cubes and some garlic, season well with olive oil, salt and pepper and pour in glass of water. Cook at 350ºF for 30 mins or approximately until golden brown and crispy.
6. For the pumpkin – cut the pumpkin wedges (Alice loves to eat the crispy skin too but you can also remove it) and season with olive oil, salt, pepper and paprika. Then decide to cook it in the oven for 30 minutes, or in the air fryer for 10 minutes.
7. Once the pumpkin has been cooking and is soft and golden brown on the edges, place the coppa ham pieces all over it and cook it at Broil in the oven for about 10 more minutes (or in the air fryer for 5 minutes) to crispy up the juicy fat.