Rolled Beef Rib Roast
This recipe for Rolled Beef Rib Roast is perfect when served with a jus or brown gravy, and sides of roast parsnips, blanched baby beetroot and green beans.
Ingredients
- 1 teaspoons mustard powder
- 1 cup stock
- 1 kilograms rolled beef rib roast
- 1 tablespoons plain flour
- 1 teaspoons salt
- 1/2 teaspoons pepper
- 1 teaspoons mustard powder
- 1 cup stock
- 1 kilograms rolled beef rib roast
- 1 tablespoons plain flour
- 1 teaspoons salt
- 1/2 teaspoons pepper
- Step 1 of 5Preheat oven to 200°C. Wipe roast with damp paper towels.
- Step 2 of 5Combine 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.
- Step 3 of 5Once cooked, cover with foil and let stand for 15-20 minutes for easier carving.
- Step 4 of 5Reserve the cooking juices to make a gravy or jus, if desired.Instruction tip
- Tip To make the gravy, pour off excess fat from the tin. Place over low heat, stir in flour to make a paste. Slowly whisk in 1 cup of stock to prevent lumps. Bring to a boil until thick. Season to taste, then strain into a jug.
- Step 5 of 5Serve with a jus or brown gravy, roast parsnips, blanched baby beetroot and green beans.
Method
- Step 1 of 5Preheat oven to 200°C. Wipe roast with damp paper towels.
- Step 2 of 5Combine 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.
- Step 3 of 5Once cooked, cover with foil and let stand for 15-20 minutes for easier carving.
- Step 4 of 5Reserve the cooking juices to make a gravy or jus, if desired.Instruction tip
- Tip To make the gravy, pour off excess fat from the tin. Place over low heat, stir in flour to make a paste. Slowly whisk in 1 cup of stock to prevent lumps. Bring to a boil until thick. Season to taste, then strain into a jug.
- Step 5 of 5Serve with a jus or brown gravy, roast parsnips, blanched baby beetroot and green beans.
Method
- Step 1 of 5Preheat oven to 200°C. Wipe roast with damp paper towels.
- Step 2 of 5Combine 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.
- Step 3 of 5Once cooked, cover with foil and let stand for 15-20 minutes for easier carving.
- Step 4 of 5Reserve the cooking juices to make a gravy or jus, if desired.Instruction tip
- Tip To make the gravy, pour off excess fat from the tin. Place over low heat, stir in flour to make a paste. Slowly whisk in 1 cup of stock to prevent lumps. Bring to a boil until thick. Season to taste, then strain into a jug.
- Step 5 of 5Serve with a jus or brown gravy, roast parsnips, blanched baby beetroot and green beans.