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Standing Rib Roast

  • Meat Beef
  • Cut Ribs

Standing Rib Roast | Pro Tips

Ingredients

Beef

  • 3.5kg standing rib roast

Other Ingredients

  • 60mls oil
  • 1.3kgs potatoes, peeled, quartered
  • 1.3kg pumpkin, peeled, cut into pieces

Serving Suggestions

  • Roast Kumara with chickpeas
  • Roasted Brussel sprouts with beef bacon
  • Steamed Greens
  • Yorkshire Puddings and Gravy

Preparation

  1. Pre heat oven to 220°C, full heat.
  2. Score the beef. Season with salt and pepper, rub with 20mls of oil. Place potato and pumpkin in a gastronome, drizzle with remaining oil, season with salt and pepper. Gently toss until combined. Place beef on top of vegetables. Roast in oven for 15 minutes to develop a crust. Reduce heat to 160°C and 20% steam. Probe roast and cook to an internal temperature of 57°C. Remove from oven, place on a board, cover loosely with foil to rest for half the cooking time.
  3. Thinly carve beef across the grain. Serve with vegetables, Yorkshire puddings and gravy.

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