Standing Rib Roast

Serves: 6

Ingredients

1½ kg standing beef rib roast
1 litre beef stock
½ cup red wine or port
1 tbsp olive oil
300 g mixed mushrooms
30 g chilled butter
roast potatoes and mixed salad leaves to serve

Method

1. Preheat oven to 200ºC. Brush the beef with a little oil and season well with salt and black pepper. Place the beef rib in a roasting dish.
2. Roast for 45 minutes for rare, 60 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer.
3. Remove beef, cover loosely with foil, and rest beef for 15 minutes before carving. While the meat is resting place the stock and the wine in a pan. Bring to the boil and boil to reduce by two thirds or until the mixture is syrupy.
4. Heat the oil in a frypan and cook the mushrooms until just tender. Whisk the chilled butter into the syrupy sauce. To serve slice the beef into cutlets, add some mushrooms to each serving plate top with beef and drizzle with sauce.
5. Serve with crispy roast potatoes and salad leaves.

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.