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You GIVE, You GET, too! Get your orders in and remember to REFER A FRIEND! Details in your account & under the "Pasture Reward Program" Tab From Our Pasture To Your Plate... Happy Animals. Healthy Meats. Taste The Difference! Feel The Difference!
Pink Peppercorn Beef Rib Roast with Onions

Pink Peppercorn Beef Rib Roast with Onions

Serves
10
PREP TIME
2HR
COOK TIME
2HR
INGREDIENTS
11

INGREDIENTS

  • 4kg standing beef rib roast
  • 1/4 cup (70g) Dijon mustard
  • 1 tbs pink peppercorns, lightly crushed, plus extra, to serve
  • 2 each brown and red onions, sliced into 3mm thick rounds
  • 1 bunch each rosemary and thyme
  • 4 bay leaves

ROSEMARY GRAVY

  • 1 tbs olive oil
  • 1 onion
  • 1 rosemary sprig
  • 1/4 cup (35g) plain flour
  • 2 cups (500ml) beef stock

METHOD

  • 1.
    Brush the top side of the beef with the mustard, then scatter over pink pepper, pressing to stick. Set the beef aside for 1-2 hours to bring to room temperature.
  • 2.
    Preheat oven to 220°C. Truss beef if necessary with kitchen string and wrap each bone with foil to prevent burning.
  • 3.
    Lay onion slices, herbs and bay leaves in the base of a large roasting pan, top with beef and drizzle with oil. Roast for 20 minutes, then reduce oven to 160°C and roast for a further 1 1/2-2 hours until a meat thermometer inserted into the centre reads 55°C.
  • 4.
    Transfer the beef to a separate pan and rest, loosely covered with foil, for 20 minutes.
  • 5.
    For the rosemary gravy, heat the oil in a saucepan over medium-high heat. Add onion and rosemary, and cook, stirring frequently, for 5 minutes or until golden and softened.
  • 6.
    Add flour and stir for 1 minute to coat and toast slightly. Gradually add stock, whisking constantly, until smooth.

 

  • PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS! 

 

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