Beef rib roast with herb mustard crust

Serves 10 Prep and cooking time: 2 hrs (+ standing time)

• 3kg beef standing rib roast • ¼ cup (60ml) extra-virgin olive oil • 10 cloves garlic, skin on

• 1/3 cup (80ml) red wine • ¼ cup (60ml) extra-virgin olive oil, extra • 1 medium (140g) lemon

For the herb mustard crust

• bunch sage • 1/3 cup (95g) English mustard • 1½ tbsp brown sugar • 2 tsp fresh thyme leaves 1. Preheat the oven to 220°C (200°C fan-forced). Take the beef out of the fridge 1 hour before cooking to bring to room temperature. 2. For the herb mustard crust: Thinly slice 12 sage leaves; reserve the rest for serving. Place the sliced sage and the remaining ingredients in a small bowl; stir to combine.

3. Line a shallow baking dish with baking paper. Place the beef on the paper, rub the herb mustard crust over the beef and season well with sea salt flakes and freshly ground black pepper. Drizzle with 2 tbsp of the oil. Roast the beef for 20 minutes or until lightly browned. Reduce the oven temperature to 180°C (160°C fanforced) and roast a further 20 minutes. Add the garlic to the dish, then roast the whole lot for another hour or until

cooked to your liking and the garlic is soft and caramelised.

4. Remove the baking dish from the oven. Spoon the wine over the beef and drizzle with the remaining oil. Wrap the beef in two layers of foil, then a dry tea towel. Leave to stand for 30 minutes.

5. Heat the extra oil in a small saucepan over medium-high heat. Add the reserved sage leaves; cook for 2 minutes, stirring, until they take on a darker green and crisp up. Remove from the pan with a slotted spoon and drain on paper towel.

6. Using a vegetable peeler, remove the zest from the lemon and cut into long, thin strips. Place the beef on a serving platter; scatter with the crisp sage and lemon zest. Drizzle with some of the pan juices and serve with the garlic.

TIP: Insert a meat thermometer in the centre of the thickest part of the meat without touching the bone. It should reach 60°C for rare, 65– 70°C for medium and 70–75°C for well done.