BEEF RIB ROAST WITH SPICED SALT & ROASTED ONIONS

PREP + COOK TIME 1 HOUR 50 MINUTES

(+ RESTING) SERVES 8

1 tablespoon coriander seeds 1 tablespoon cumin seeds

½ cup (60g) sea salt flakes ¼ teaspoon mixed spice 1 teaspoon freshly ground pepper 3kg beef standing rib roast 1 tablespoon olive oil

ROASTED ONIONS

2 large brown onions (400g),

halved crossways

4 small red onions (400g), quartered 2 bulbs garlic, halved crossways ¼ cup (60ml) olive oil

GARLIC MAYONNAISE

1 cup (300g) whole-egg mayonnaise 1 tablespoon warm water

2 teaspoons lemon juice

2 cloves garlic, crushed

1 tablespoon dijon mustard

1 Preheat oven to 200°C/180°C fan. 2 Using a mortar and pestle, grind the seeds together until crushed coarsely. Add salt, mixed spice and pepper; mix well. Remove a third of the spiced salt mixture; reserve. Tie beef between ribs with kitchen string. Place beef in a roasting pan, brush with oil; rub with remaining spiced salt mixture.

3 Roast beef for 1½ hours for rare or until cooked as desired (see tips on page 96). Rest, covered loosely with foil, for 15 minutes. 4 Meanwhile, make roasted onions. 5 Toast the reserved spiced salt mixture in a small dry frying pan over low heat for 1 minute or until fragrant. Cool.

6 Make garlic mayonnaise.

7 Serve beef and roasted onions with garlic mayonnaise and toasted spiced salt mix.

ROASTED ONIONS

Place onions and garlic in a roasting pan, drizzle with oil; toss gently. Season. Roast in oven for the last 45 minutes of beef cooking time or until onion is golden and caramelised.

GARLIC MAYONNAISE

Combine ingredients in a small bowl.