Preheat oven to 200ºC. Brush the beef with a little oil and season well with salt and black pepper. Place the beef rib in a roasting dish.
Roast for 45 minutes for rare, 60 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer
Remove beef, cover loosely with foil, and rest beef for 15 minutes before carving. While the meat is resting place the stock and the wine in a pan. Bring to the boil and boil to reduce by two thirds or until the mixture is syrupy.
Heat the oil in a frypan and cook the mushrooms until just tender. Whisk the chilled butter into the syrupy sauce. To serve slice the beef into cutlets, add some mushrooms to each serving plate top with beef and drizzle with sauce. Serve with crispy roast potatoes and salad leaves.
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.
Check the temp when the estimated cooking time is a little way from up. Take larger roasts out of the oven just short of the goal, as the larger roasts and bone in roasts to tend cook further and go up just a little in temperature as they rest