Beef rib roast

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Beef rib roast with marjoram and horseradish butter
Instructions
  1. Preheat oven to 200°C. Place beef on a rack in a roasting dish.
  2. Combine the butter, garlic, horseradish, mustard and half the marjoram together. Spread butter mixture evenly all over the beef. Sprinkle with remaining marjoram leaves. Season with salt and pepper. Roast for 45-60 minutes for rare, 60-75 minutes for medium, or 75-90 minutes for well done. For ease and accuracy, use a meat thermometer. Add the vegetables to the tray in the last 20 minutes of baking.
  3. Remove beef, cover it loosely with foil, and rest it in warm place for 10-20 minutes before carving across the grain. Transfer the roasted vegetables to serving plates and top with carved roast. Spoon over some of the pan juices. Serve beef and vegetables with salad.
Recipe Notes

Try using different coloured baby carrots, such as orange, purple or red.

Dress the salad leaves with a little extra virgin olive oil and some lemon juice.

You can cut the rib roast into steaks and cook on a char-grill if desired and then simply serve with the marjoram, horseradish butter mixture dolloped on top.

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Festive Roast Beef

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Festive Roast Beef
The fresh rosemary and garlic that adorn this succulent beef roast not only add great flavour, they make it look very festive. Take it to the table on a large platter and wait for the applause
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Instructions
  1. Preheat oven to 200ºC., Tie the beef with short pieces of string at 5cm intervals (you can also get your butcher to do this). Brush the beef lightly with oil and sear it on all sides over a moderately-high heat until evenly browned.
  2. Reserve 3 whole sprigs of rosemary. Coarsely chop 1 tbsp of the remaining rosemary. Combine the chopped rosemary, oil and garlic in a small bowl. Rub the rosemary mixture over the beef. Thread the reserved rosemary sprigs under the string on the beef. Season the beef well with ground pepper and salt.
  3. Place the beef on a rack in a roasting dish. Roast for 45-60 minutes for rare, 60-75 minutes for medium, or 75-90 minutes for well done. For ease and accuracy use a meat thermometer.
  4. Remove beef, cover it loosely with foil, and rest it in a warm place for 10-20 minutes before carving across the grain. Place on a serving platter and serve immediately with horseradish or your preferred gravy or sauce, and fresh seasonal vegetables.
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