Roast Rib of Beef

Cook Time 1 hour 30 minutes

Servings 8

Ingredients

2 tbsp extra virgin olive oil

2.8kg rib of beef

25g butter

2 onions, sliced 

4 beetroots, halved

4 cloves garlic, bruised  

½ bunch thyme

200g creme fraiche

1 heaped tbsp horseradish cream

Salt & pepper

Method

Bring the meat out of the fridge 2 hours before cooking. 

Place the onions, garlic, beetroot, thyme, a good pinch of salt, a drizzle of oil and half the butter into a roasting dish. Toss everything together.

Place the beef on top and drizzle with oil and dot with the remaining butter. Insert the tip of the probe into the beef so it reaches the centre. Place the tray in the oven and attach the other side of the probe into the oven. Set the probe temperature to 50°C and cook at 200c (fan forced). The oven will notify and automatically turn off once the roast reaches the internal temperature of 50°C which is perfect for a medium-cooked rib roast. The beef will cook for approximately 1 – 1.5 hours. 

Rest the meat for 30 minutes. Combine the crème fraiche, horseradish, salt and pepper.

Carve the roast and serve with the vegetables and the horseradish cream.