festive standing rib roast

This was my first attack on a rib roast. After the purchase of a meat thermometer I having been tackling roasts left, right and centre. I was truly surprised how delicious this ended up. A special thanks goes to my nanny for help on the cooking times.

beef rib roast
**Pre-heat oven to 200*C

– 2.2kg rib roast – bone in, brought to room temperature
– 2 tablespoons of mustard powder
– sea salt flakes
– freshly ground pepper
– olive oil

1. Sprinkle the roast with a generous amount of mustard powder on all sides, patting it on as you go.
2. Coat each side of the roast with a generous amount of salt and pepper, massaging it into the fat, flesh and every little crevice you can find.
3. Place a large-sized frying pan on a high heat. Add a good splash of oil then seal off each side for about 3minutes. This will ensure that you get a lovely crust and caramelization on the outside and the juices stay on the inside. Remove from the heat and cover the bones petruding from the meat with aluminium foil – mainly for presentation reasons.
4. Place the roast on an elevated rack in a roasting tray and pop into the oven for about 40minutes. Turn the heat down to a mellow 160*C for the next 2 hours (medium-well). Use a meat thermometer to make sure your reach your level of doneness (they’re about $8 – $10 from your supermarket).
5. Remove the meat from the oven, cover with aluminium foil for 30minutes then carve up and enjoy!!

standing rib roastServes 4-6 people. Great served with j.o potatoes , roasted dutch carrots and steamed greens. Please ensure that you rest the meat before serving/carving! It will deliver the best results!!!

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