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How to make Herb crusted standing rib roast

Yield = 6
Prep time: 0:20
Cook time: 1:30
Total time: 1:50

Ingredients

  • 1 (about 2kg) beef standing rib roast
  • 2 tablespoons wholegrain mustard
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped thyme
  • 2 red onions, cut into quarters
  • 2 heads of garlic, halved widthways
  • 1 tablespoon olive oil
  • 1/4 cup (40g) plain flour
  • 1/2 cup (125ml) port
  • 2 cups (500ml) Massel beef style stock

Method

  • Step 1 Preheat oven to 230°C. Season beef with salt and pepper. Spread fatty side with the mustard. Combine parsley, chives and thyme in a bowl. Sprinkle herb mixture over mustard. Place in a roasting pan.
  • Step 2 Arrange onion and garlic around beef. Drizzle with oil. Cook for 20 minutes in oven. Reduce temperature to 180°C, and cook for a further 1 hour 15 minutes for medium (or until cooked to your liking).
  • Step 3 Remove from oven and transfer beef to a platter. Cover with foil and set aside for 30 minutes to rest. Transfer onion and garlic to a plate and set aside.
  • Step 4 Meanwhile, to make the gravy, place the roasting pan over medium heat. Add the flour and cook, stirring with a flat-sided spoon to lift any baked-on pan juices, for 2 minutes or until bubbling. Add the port and bring to the boil. Add the stock and bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain though a sieve into a serving jug.
  • Step 5 Arrange onions and garlic around beef. Serve immediately with the port gravy.