STANDING RIB ROAST
SERVES 4-6 | 15 MINS PREP | 40 MINS COOK TIME
INFREDIENTS
1 beef standing rib
GRAVY
- 4 tbsp white flour
- 2 cups beef stock
HORSERADISH CREAM
- 2 tbsp prepared horseradish
- 2 tsp lemon juice
- 2 tsp sugar
- 1/2 cup whipped cream
METHOD
Tie the roast between the ribs so the meat keeps a neat shape when cooking.
Weigh the standing rib to calculate the cooking time.
Season the meat well with salt and pepper and place on a rack in a roasting dish.
Cook at 200°C for 20 minutes per 500g for medium, 25 minutes per 500g for medium to well done, or 30 minutes per 500g for well done.
Allow the meat to rest for 5 minutes per 500g before carving.
To make the gravy, drain the fat from the roasting pan. reserving 4 tablespoons.
Leave the sediment in the pan as this adds flavour.
Add the flour and cook over a moderate heat for 1-2 minutes or until frothy. Make sure not leave any white specks of flour as these will form lumps when the stock is added.
Gradually stir in the stock and simmer for 5 minutes, stirring occasionally.
Season with salt and pepper.
To make the horseradish cream, mix together grated fresh horseradish, lemon juice, sugar and lightly whipped cream. If you can’t find fresh horseradish, use the store-bought variety in a jar and leave out the lemon juice.
Season with salt and pepper.
