- Serves: 6 with leftovers to serve cold
- Recipe Category: Meat beef
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Products in this recipe:
Lemon & Black Pepper Seasoning, Roast Onion Soup & Gravy Powder, Garlic Pepper Seasoning, Liquid Beef Stock
You Will Need:
Method:
Remove the meat from the fridge.
Make a paste with all the meat rub ingredients and smear onto the roast.
Cover the exposed rib-bones by carefully wrapping each one in a small piece of foil (shiny side out).
Leave prepared roast on a rack over a roasting pan to stand at room temperature for 30 minutes. (Position the oven rack two slots below the middle and preheat oven to 160 °C.)
Prepare the aromatics and sprinkle on the base of the pan under the roast.
Add 2 cups of water.
Roast meat slowly for ± 1½ hours.
Put the meat thermometer into the roast ½ hour before the end of the cooking time and cook to medium rare 140°F / 60 °C.
Lift the rack with meat from the pan, and place on a wooden board.
Cover meat with heavy foil, shiny side in. Leave meat to rest for 10 - 15 minutes to allow juices to settle.
To make the pan gravy
Stir the Roast Onion Powder into the pan drippings.
Add the water and port. Boil fast, while stirring on top of the stove.
Taste for seasoning.
Stir in butter and lemon juice.
Taste again and strain into a gravy boat.
Horseradish sauce
Mix together and serve.
Can be kept covered in the fridge for a week.
Standing Beef Rib Roast
A truly impressive main course. It works just as well in a Weber braai or Pizza oven. Best to use a meat thermometer to regulate the internal temperature of the beef.- Serves: 6 with leftovers to serve cold
- Recipe Category: Meat beef
-
Products in this recipe:
Lemon & Black Pepper Seasoning, Roast Onion Soup & Gravy Powder, Garlic Pepper Seasoning, Liquid Beef Stock
You Will Need:
Method:
Remove the meat from the fridge.
Make a paste with all the meat rub ingredients and smear onto the roast.
Cover the exposed rib-bones by carefully wrapping each one in a small piece of foil (shiny side out).
Leave prepared roast on a rack over a roasting pan to stand at room temperature for 30 minutes. (Position the oven rack two slots below the middle and preheat oven to 160 °C.)
Prepare the aromatics and sprinkle on the base of the pan under the roast.
Add 2 cups of water.
Roast meat slowly for ± 1½ hours.
Put the meat thermometer into the roast ½ hour before the end of the cooking time and cook to medium rare 140°F / 60 °C.
Lift the rack with meat from the pan, and place on a wooden board.
Cover meat with heavy foil, shiny side in. Leave meat to rest for 10 - 15 minutes to allow juices to settle.
To make the pan gravy
Stir the Roast Onion Powder into the pan drippings.
Add the water and port. Boil fast, while stirring on top of the stove.
Taste for seasoning.
Stir in butter and lemon juice.
Taste again and strain into a gravy boat.
Horseradish sauce
Mix together and serve.
Can be kept covered in the fridge for a week.