This stunning modern Christmas main is designed especially for the Australian summer.

Prep Time : 0:25 | Cook Time : 2:10 | Total Time : 2:35 | Serving : 10 person.

Ingredients

• 215g (1 1/2 cups) pistachio kernels

• 1 cup firmly packed fresh continental parsley leaves, chopped

• 70g (1 cup) coarse sourdough breadcrumbs (made from day-old bread)

• 2 tablespoons Dijon mustard

• 2 eggs, lightly whisked

• 2 (about 2.5kg each) beef standing rib roasts (4 cutlets on each), French trimmed

• 750ml (3 cups) Massel chicken style liquid stock

• 2 x 100g ctns quince paste

Method

• Step 1

  Preheat oven to 200°C. Process pistachio, parsley and breadcrumbs in a food processor until coarsely chopped. Add the mustard and egg and process until well combined. Season with salt and pepper.

• Step 2

  Use kitchen string to tie the beef crossways, in 3 places, between the bones. Place in a large roasting pan. Press the pistachio mixture firmly over the beef to coat.

• Step 3

  Cover the crust loosely with foil. Roast for 10 minutes. Reduce oven temperature to 180ºC. Roast for a further 2 hours for medium or until cooked to your liking. Transfer to a serving platter and cover with foil. Set aside for 5 minutes to rest.

• Step 4

  Meanwhile, heat the stock and quince paste in the roasting pan over medium heat, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Reduce heat to medium-low. Simmer for 5-10 minutes or until reduced by half. Season with salt and pepper. Strain sauce through a fine sieve into a jug. Use a spoon or paper towel to remove any excess fat from the surface.

• Step 5

  Serve the beef with the sauce.