Skip to Content
icon
×
image

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.
Standing Beef Rib Roast
  • icon
  • icon

You Will Need:

Meat rub
  • 3 - 3,5 kg prime rib of beef, ask your butcher to cut through the base of the ribs and the chine bone Get him to scrape down the stand-up rib bones leaving ± 3 cm of cleaned bone.
  • 2 T (30 ml) Ina Paarman's Garlic Pepper Seasoning
  • 1 T (15 ml) fresh thyme leaves
  • 1 T (15 ml) freshly grated lemon rind
  • 3 T (45 ml) olive oil
  • 1 x 25 g Ina Paarman’s Liquid Beef Stock
To make the pan gravy
  • 2 T (30 ml) Ina Paarman's Roast Onion Soup & Gravy Powder
  • 2 cups (500 ml) water
  • ¼ cup (60 ml) red port or medium sherry
  • 2 T (30 ml) butter
  • squeeze of lemon juice
Aromatics
  • 2 onions, cut into rough chunks
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 2 cups (500 ml) water
Horseradish sauce
  • ¼ cup (60 ml) grated fresh horseradish or bottled horseradish
  • 1 T (15 ml) lemon juice
  • 1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • ½ cup (125 ml) sour cream
Meat rub
  • 3 - 3,5 kg prime rib of beef, ask your butcher to cut through the base of the ribs and the chine bone Get him to scrape down the stand-up rib bones leaving ± 3 cm of cleaned bone.
  • 2 T (30 ml) Ina Paarman's Garlic Pepper Seasoning
  • 1 T (15 ml) fresh thyme leaves
  • 1 T (15 ml) freshly grated lemon rind
  • 3 T (45 ml) olive oil
  • 1 x 25 g Ina Paarman’s Liquid Beef Stock
Aromatics
  • 2 onions, cut into rough chunks
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 2 cups (500 ml) water
To make the pan gravy
  • 2 T (30 ml) Ina Paarman's Roast Onion Soup & Gravy Powder
  • 2 cups (500 ml) water
  • ¼ cup (60 ml) red port or medium sherry
  • 2 T (30 ml) butter
  • squeeze of lemon juice
Horseradish sauce
  • ¼ cup (60 ml) grated fresh horseradish or bottled horseradish
  • 1 T (15 ml) lemon juice
  • 1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • ½ cup (125 ml) sour cream

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.

YouTube Thumbnail Play Button

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.
Standing Beef Rib Roast

You Will Need:

Meat rub
  • 3 - 3,5 kg prime rib of beef, ask your butcher to cut through the base of the ribs and the chine bone Get him to scrape down the stand-up rib bones leaving ± 3 cm of cleaned bone.
  • 2 T (30 ml) Ina Paarman's Garlic Pepper Seasoning
  • 1 T (15 ml) fresh thyme leaves
  • 1 T (15 ml) freshly grated lemon rind
  • 3 T (45 ml) olive oil
  • 1 x 25 g Ina Paarman’s Liquid Beef Stock
Aromatics
  • 2 onions, cut into rough chunks
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 2 cups (500 ml) water
To make the pan gravy
  • 2 T (30 ml) Ina Paarman's Roast Onion Soup & Gravy Powder
  • 2 cups (500 ml) water
  • ¼ cup (60 ml) red port or medium sherry
  • 2 T (30 ml) butter
  • squeeze of lemon juice
Horseradish sauce
  • ¼ cup (60 ml) grated fresh horseradish or bottled horseradish
  • 1 T (15 ml) lemon juice
  • 1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • ½ cup (125 ml) sour cream

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.

Basket

Your Basket is Empty