Roasted rib of beef
Prep time: 10 mins
Roasting time: 1 1/2 to 2 hours Ingredients 3 kg beef rib on bone 1 tbsp mustard powder 3 tbsp oil 6 carrots, chopped 3 large onions, quartered 1 bulb garlic, broken into cloves without peeling 5 sprigs fresh thyme 2 tbsp flour 4 cups beef stock Method 1. Preheat oven to 220°C. Generously season joint with salt and pepper, rubbing it into meat. Sprinkle mustard powder over. Heat oil in a roasting pan on stove top until almost smoking. Brown joint on all sides. Make a bed of carrots, onions, garlic cloves and thyme in roasting tin and place meat on top. Roast for 20 minutes, then reduce temperature to 170°C and roast for 20 minutes per 500g for medium, or 15 minutes per 500g for rare. Remove meat from oven, wrap in foil and rest for 15 minutes before carving. Heat roasting pan over stove top. Add flour and using a wooden spoon, scrape up all the bits. Slowly add stock, squashing veggies, and stir continuously until reduced to a gravy-like consistency. Strain and serve with the beef.