STANDING RIB ROAST

Ready in 1 hour + resting Serves 8-10 2.5-2.7kg standing beef rib roast 2 Tbsp each Dijon mustard and balsamic vinegar Salt and ground black pepper, to taste

Shallot and red wine sauce

2 Tbsp butter 5 shallots, very finely diced 3 cups red wine 2 cups beef stock 2 bay leaves 1 tsp sherry vinegar or red wine vinegar Salt and ground black pepper, to taste

Preheat oven to 200C fanbake. Place beef in a shallow roasting dish lined with baking paper. Mix mustard and vinegar and rub all over both sides of meat. Season well with salt and pepper. Place in oven and roast until done to your liking (about 60 minutes for medium-rare, or until it reaches an internal temperature of 60C, noting that this will increase as it rests). While beef is roasting, make the shallot and red wine sauce. Heat butter in a heavy frying pan and cook shallots over medium heat until softened but not browned (about 8 minutes). Add 1 cup of the red wine and simmer until reduced to almost nothing (about 15 minutes). Add remaining wine, the beef stock and the bay leaves and simmer until sauce is reduced to about 2 cups (30-40 minutes). Add vinegar and season to taste with salt and pepper. Remove cooked beef from oven, transfer to a carving board, cover with tinfoil and a double layer of folded tea towels and stand for at least 20 and up to 40 minutes before carving. If cooking mini yorkies, increase oven temperature to 220C fanbake and cook yorkies while you finish the sauce. To finish the sauce, pour off any visible fat from the beef roasting pan, then tip the sauce into the unwashed pan. Stir over the heat to lift the pan brownings and incorporate them into the sauce. Remove and discard bay leaves. Thinly slice beef across the grain and serve with the sauce.