Publications
- 1 - bunch sage
- 80ml - English mustard
- 22,5ml - brown sugar
- 3kg - beef standing rib roast
- - sea salt flakes and black pepper
- 60ml - olive oil
- 10 - garlic cloves, skin on
- 80ml - red wine
- 60ml - extra olive oil
- 1 - medium lemon, zest peeled
- 10ml - fresh thyme leaves
1. Preheat the oven to 200°C. Take the beef out of the fridge 1 hour before cooking.
2. Herb mustard crust Thinly slice 12 sage leaves and reserve the rest for serving. Place the sliced sage and other ingredients in a small bowl and stir to combine
3. Beef rib roast Line a shallow roasting pan with baking paper. Place the beef on the paper. Rub the herb mustard crust over the beef and season well with sea salt flakes and freshly ground black pepper. Drizzle with 2T of the olive oil. Roast the beef for 20 minutes or until lightly browned. Reduce the oven temperature to 160°C and roast for 20 minutes. Add the garlic to the pan and roast for 1 hour or until cooked to your liking and garlic is soft and caramelised.
4. Remove the roasting pan from the oven. Spoon the wine over the beef and drizzle with remaining oil. Wrap the beef in 2 layers of foil then a dry tea-towel and stand for 30 minutes.
5. Heat the extra oil in a small saucepan over medium-high heat. Add the reserved sage leaves and cook, stirring, for 2 minutes until darker green and crisp. Remove from the pan with a slotted spoon and drain on a paper towel. 6 Cut the lemon zest into long thin strips. Place the beef on a serving platter. Scatter with the crisp sage and lemon zest. Drizzle with some of the pan juices and serve with the garlic.
TIP Insert a meat thermometer in the centre of thickest part of the roast, without touching bone. It should reach 60°C for rare, 65°C-70°C for medium and 70°C-75°C for well done.
