Lunch

Beef rib roast with spiced salt and roasted onions

Spice up your beef rib roast, the king of roasts, with spiced salt and serve with roasted onions and luscious garlic mayonnaise on the side.
Photography by Anson Smart. Styling by David Morgan
8
20M
1H 30M
1H 50M

Ingredients

Roasted onions
Garlic mayonnaise

Method

1.Preheat oven to 200°C.
2.Using a mortar and pestle, grind the seeds together until crushed coarsely. Add salt, mixed spice and pepper; mix well. Remove a third of the spiced salt mixture; reserve. Tie beef between ribs with kitchen string. Place beef in a roasting pan, brush with oil; rub with remaining spiced salt mixture.
3.Roast beef for 1½ hours for rare or until cooked as desired. Rest, covered loosely with foil, for 15 minutes.
4.Meanwhile, make roasted onions: Place onions and garlic in a roasting pan, drizzle with oil; toss gently. Season. Roast in oven for the last 45 minutes of beef cooking time or until onion is golden and caramelised.
5.Toast the reserved spiced salt mixture in a small dry frying pan over low heat for 1 minute or until fragrant. Cool.
6.Make garlic mayonnaise: Combine ingredients in a small bowl.
7.Serve beef and roasted onions with garlic mayonnaise and toasted spiced salt mix.

To test if beef is cooked to your liking, insert a meat thermometer into the centre of the thickest part, not touching any bones. The internal temperature should reach 55°C for rare, 60°C for medium-rare, 65°C for medium and 70°C for well-done. Instead of making the garlic mayonnaise, you can use store-bought aioli. Sprinkle the mayonnaise with a little of the spiced salt mix, if you like.

Note

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