Beef Rib Roast

Gourmet (South Africa) - - ENTERTAINING -

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

leaf pars­ley

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.

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