Beef Rib Roast with herb basting
Method
- Place rib roast on a rack in an oven-roasting pan. Season with salt and pepper and drizzle with olive oil.
- 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.
- Basting: Mixall ingredients together and brush roast occasionally during roasting.
- Roast beef rib until done, remove from pan and leave in a warm place for about 10 minutes before carving.
- Add stock to pan, bring to the boil and thicken with a paste of flour and water. Serve roast with vegetables and gravy.
Ingredients
- 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.
