Beef Rib Roast
A crown roast was often the centrepiece of the table, but it usually looked more impressive than it tasted (it’s a cut that’s easily overcooked). We’ve opted for a classic standing beef rib roast – simple but still impressive served whole. Take the beef out of the fridge at least an hour before cooking to bring it to room temperature, and allow plenty of time after cooking for the meat to rest properly.
Prep time 15 min, cook 1 hr 50 min (plus resting)
Serves 8 to 10
1 6-cutlet Frenched beef rib
rack (about 3.6kg, see note) 2T Dijon mustard
11/2T finely chopped flat
11/2T finely chopped tarragon 2t thyme olive oil, for drizzling
2 to 3t red-wine vinegar, to taste
1. Preheat oven to 220˚C. Tie beef at intervals with kitchen string, then brush all over with mustard. Scatter with herbs, place in a lightly oiled roasting pan, drizzle with olive oil and season to taste. Roast for 20 minutes to brown, then reduce oven to 180˚C and roast, basting regularly with pan juices, until cooked to your liking (11/4 to
11/2 hours for rare; internal temperature should reach
55˚C on a probe thermometer). Cover with foil and rest for 30 minutes. 2. Pour pan juices into a saucepan, skim off excess fat, bring to a simmer and add vinegar to taste. Season to taste and serve with rib roast. Note: You’ll need to order the Frenchcut beef rib rack from a butcher.