Standing Rib Roast of Beef, Roasted Garlic Yorkshire Puddings, Caperberry Vinaigrette and Beetroot Horseradish
Nothing quite like a well-aged piece of beef roasted on the bone.
For perfectly cooked meat take the guesswork out by testing for temperature with a Meat Thermometer which is available at Ruth Pretty's Kitchen Shop. An internal temperature of 60°C indicates medium-rare beef, so remove beef from oven when the internal temperature reads 55°C and during the resting time the temperature will increase to 60°C. For medium beef remove beef at 60°C internal temperature and rest for 30 minutes which will take the internal temperature to 65°C.
2.5kg standing rib roast of beef (ask butcher to tie it with string)
freshly ground black pepper
Roasted Garlic Yorkshire Puddings
Beetroot Horseradish Condiment
· Preheat oven to 200°C.
· Place a dry roasting pan on high heat and when pan is hot add beef and sear on all sides till well browned.
· Temporarily remove beef from pan and set a rack in base of roasting pan. Place beef onto rack and sprinkle generously with pepper. Place into preheated oven and roast for 1 hour 20 minutes or till internal temperature is 55°C or just below medium-rare.
· Remove beef from oven. To rest: Cover with several tea towels, tucking tea towels under base of the tray rather than in the tray and sit beef at room temperature for 30 minutes. This will take the internal temperature to 60°C or medium-rare, distribute juices throughout the meat and make carving a more streamlined process.
· Transfer beef to chopping board and remove string. Using a fork to hold beef in place, cut down and along rib bones to remove beef in one piece. Set beef, cut side down, and carve across the grain into 10-16 slices.