Name: Standing beef rib roast
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Herb butter; 60 gram butter, softened; 2 tablespoon chopped parsley; 1 tablespoon wholegrain mustard; 2 teaspoon minced horseradish; 1.5 kilogram beef rib roast, trussed; 1 tablespoon olive oil, plus extra, for drizzling; 2 leeks, halved, washed roasted truss cherry tomatoes, salad, to serve

Ingredients

Herb butter

60 gram butter, softened

2 tablespoon chopped parsley

1 tablespoon wholegrain mustard

2 teaspoon minced horseradish

1.5 kilogram beef rib roast, trussed

1 tablespoon olive oil, plus extra, for drizzling

2 leeks, halved, washed roasted truss cherry tomatoes, salad, to serve

Method

1.Preheat oven to 200°C. Weigh beef and calculate cooking time (allow 15-20 minutes per 500 grams). Brush with oil.

2.Heat a large frying pan on high. Seal beef 2-3 minutes, turning. Season to taste. Arrange leeks in a baking dish and drizzle with extra oil. Place beef on bed of leeks. Bake 45-55 minutes, or until cooked to taste. Add tomatoes to pan for the final 10 minutes of cooking time (drizzle with oil and season to taste).

3.To make herb butter: combine all ingredients in a small bowl. Spoon along the centre of a piece of plastic wrap to form a log. Roll up and twist both ends tightly to secure. Chill in fridge for 20 minutes until firm.

4.Cover meat loosely with foil and rest for at least 20 minutes. Serve beef with slices of herb butter, leeks, tomatoes and salad.

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Ingredients

Method

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