Rolled Beef Rib Roast

Rolled Beef Rib Roast

  • Preparation time

    5 mins
  • Cook time

    1 hr 20 mins
  • Serves 6-8

This recipe for Rolled Beef Rib Roast is perfect when served with a jus or brown gravy, and sides of roast parsnips, blanched baby beetroot and green beans.

Ingredients

  • Rolled beef rib roast - 1-1.2 kg
  • Plain flour - 1 Tbsp
  • Mustard powder - 1 tsp
  • Salt - 1 tsp
  • Pepper - 1/2 tsp
  • Stock - 1 cup

Method

  1. Preheat oven to 200°C. Wipe roast with damp paper towels.

  2. Combine flour, mustard, salt and pepper in a small bowl and rub all over beef. Place the roast, fat side up in a roasting pan and roast, uncovered, for 30-40 minutes per 500g for a rare roast or 40-50 minutes per 500g for a medium roast.

  3. Once cooked, cover with foil and let stand for 15-20 minutes for easier carving.

  4. Reserve the cooking juices to make a gravy or jus, if desired.

  5. Serve with a jus or brown gravy, roast parsnips, blanched baby beetroot and green beans.

Gravy: Drain excess fat from the roasting tin. Put the roasting tin directly over a low heat, sprinkle in the flour and mix into a thick paste. Slowly add 1 cup of stock, stir continuously to avoid any lumps, the gravy will thicken as it comes back up to the boil. Season to taste and strain the mixture into a jug.