Recipe by Made By Mandy
Serves 5 (depending on number of ribs)
Prep/Cooking time 2 hours
Ingredients
2.5kg standing rib roast / prime rib, bone in
6 tbsp (110ml) extra virgin olive oil
2 tbsp wholegrain mustard
3 garlic cloves, minced
1 tbsp rosemary, finely chopped
1 tbsp thyme, finely chopped
2 tsp salt
1 tsp freshly cracked black pepper
Red Wine Gravy
300ml beef stock
500ml red wine
2 tbsp cornflour
8 sage leaves
4 thyme sprigs
4 rosemary sprigs
1 tsp salt
½ tsp cracked black pepper
Method
Remove beef from fridge 2 hours before cooking to bring it to room temperature. Preheat the oven to 220°C.
In a medium bowl, combine chopped rosemary, thyme, minced garlic, olive oil, mustard, salt, and pepper. Mix well.
Halve the garlic and quarter the onion (keeping the skin on), then place in the roasting pan.
Set the beef in the pan atop the garlic and onion. Brush all over with half the mustard dressing, reserving the rest.
Place pan in the oven and roast for 20 minutes.
Take pan out, baste the beef with more dressing, then reduce oven temperature to 145°C. Roast for another 1.5 hours, basting every 30 minutes. Remove the beef from the oven when the internal temperature reaches 50°C. A meat thermometer will come in handy for this step.
Once cooked, remove beef and loosely cover it with foil, letting it rest for 20-30 minutes.
Transfer the pan juices, onion, and garlic to a saucepan over high heat. Add wine, beef stock, sage, thyme, rosemary, salt, and pepper. Bring to a boil for 10-15 minutes, or until reduced by approximately half. Then, lower heat to medium.
Mix cornflour with 4 tablespoons of water in a small bowl. Add to the saucepan, and continue cooking, stirring occasionally, until slightly thickened. Strain the gravy into a bowl.
After resting, slice the beef and serve with the gravy.
About the Author
Made By Mandy
I love all things food and will use any excuse to get in the kitchen, from organising endless dinner parties and developing countless recipes. Over the years I have learnt how powerful food is. Not only is it a source of nourishment, but more importantly, it brings everyone together to provide a sense of unity and community. That’s where my love for styling and photography comes in - it allows me to tell a story and give the viewer a moment to think, to react, to feel and to understand all the beauty that food has to offer.