Rolled Beef Rib Roast

Name: Rolled Beef Rib Roast
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Yield: 6-8
Ingredients: 1-1.2 kg rolled beef rib roast; 1 Tbsp plain flour; 1 tsp mustard powder; 1 tsp salt; 1/2 tsp pepper; 1 cup stock

5 minutes + 1 hour 20 minutes

Serves 6-8

Roast Beef Rib Gravy

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Ingredients

1-1.2 kg rolled beef rib roast
1 Tbsp plain flour
1 tsp mustard powder
1 tsp salt
1/2 tsp pepper
1 cup stock

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Method

1. Preheat oven to 200°C. Wipe roast with damp paper towels.
2. Combine flour, mustard, salt and pepper in a small bowl and rub all over beef. Place the roast, fat side up in a roasting pan and roast, uncovered, for 30-40 minutes per 500g for a rare roast or 40-50 minutes per 500g for a medium roast.
3. Once cooked, cover with foil and let stand for 15-20 minutes for easier carving.
4. Reserve the cooking juices to make a gravy or jus, if desired.
5. Serve with a jus or brown gravy, roast parsnips, blanched baby beetroot and green beans.
Gravy: Drain excess fat from the roasting tin. Put the roasting tin directly over a low heat, sprinkle in the flour and mix into a thick paste. Slowly add 1 cup of stock, stir continuously to avoid any lumps, the gravy will thicken as it comes back up to the boil. Season to taste and strain the mixture into a jug.