Standing rib roast with a mix of fresh herbs
1 kg standing beef rib roast
2 tsp olive oil
0.25 cup fresh herbs, chopped (try sweet marjoram or oregano, thyme, rosemary)
4 medium potatoes, peeled and halved
2 red capsicums, thickly sliced
3 zucchini, thickly sliced extra 1 tbsp olive oil
small wedge butternut pumpkin, cut into large chunks
- Preheat oven to 200ºC. Brush the beef rib with olive oil and season with pepper and half of the chopped herbs. Place the beef in a roasting dish. In a seperate bowl, toss the vegetables with remaining herbs and the extra olive oil, set aside.
- Roast the beef for 45 minutes for rare, 60 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer. In the last 35 minutes of cooking time, add the vegetables around the beef in the roasting dish.
- Remove beef, cover loosely with foil, and rest beef for 15 minutes before carving and serving with the vegetables.
- Suggested roasting times per 500g for: Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast. Cook at 200ºC. Rare 15-20 min per 500g, Medium 20-25 min per 500g, Well done 25-30 min per 500g.
- Judging your roast's degree of doneness using a meat thermometer The internal temperature for: Rare 55-60ºC, Medium rare 60-65ºC, Medium 65-70ºC, Medium well 70-75ºC, Well done 75ºC.
- You can also use tongs to test the roast's doneness. Gently prod or squeeze the roast rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
- You will have extra beef leftover from this roast to enjoy in wraps, sandwiches or salads.