Beef Rib Roast with herb basting

  1. Place rib roast on a rack in an oven-roasting pan. Season with salt and pepper and drizzle with olive oil.
  2. Roast in a preheated oven at 160°C for 20 – 25 minutes per 500 g, plus an additional 20 minutes for medium-done. Add vegetables to roast with sprigs of rosemary.
  3. Basting: Mixall ingredients together and brush roast occasionally during roasting.
  4. Roast beef rib until done, remove from pan and leave in a warm place for about 10 minutes before carving.
  5. Add stock to pan, bring to the boil and thicken with a paste of flour and water. Serve roast with vegetables and gravy.


  • 3 kg rib roast   
  • Salt and freshly ground black pepper to taste
  • 30 ml (2 Tbsp) olive oil
  • Vegetables of choice, such as potatoes, butternut or onions
  • 375 ml (1½ cup) beef stock
  • 20 ml (2 tsp) cake flour for thickening

Herb basting

  • 125 ml (½ cup) olive oil
  • 80 ml (1/3 cup) fresh lemon juice or red wine
  • 2 cloves garlic, chopped
  • 2 ml (¼ tsp) ground paprika
  • 30 ml (2 Tbsp) chopped fresh oregano
  • 30 ml (2 Tbsp) chopped fresh thyme
  • Extra sprigs of rosemary
  • Salt and freshly ground black pepper to taste
General Info
Prep: 15 min
Cooking: 50 min
Ready In: 1h 15 min
Servings: 6-8 people
Tips & Tricks

No tips for this recipe.