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 220Β°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 160Β°C and roast for a further 1 1/2-2 hours until a meat thermometer inserted into the centre reads 55Β°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.

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

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