Beef Rib Roast

After a holiday to the Barossa Valley to stay with us, you might be heading home with a bottle or two of delicious Barossa Shiraz or some other delicious Barossa wine.

 

And you are going to need a great meal to pair that gorgeous holiday wine with, well here is the perfect dish to make those holiday vibes stay even after you’ve returned home.

 

What you’ll need:

 

⅓ cup Dijon mustard

2 tablespoons minced garlic

1 tablespoon chopped thyme leaves

2 teaspoons coarsely ground pepper

Salt

3 tablespoons extra-virgin olive oil

5 rib prime rib roast

 

 

Method:

 

Preheat the oven to 230degrees. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of salt. Whisk in the olive oil.

 

Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.

 

Remove the meat from the oven and reduce the temperature to 180degrees. Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning.

 

Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.

 

Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates.

 

Pour any carving juices over the meat and serve at once.

 

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