Standing rib roast with a mix fresh herbs
Keywords: breastfeeding, parenting, iron, protein
Perfect for those cold nights when you really need a winter warmer. Plus, you will have extra roast leftover to enjoy in wraps, sandwiches or salads.
- 1.5 kg standing beef rib roast, trimmed
- 2 tsp olive oil
- ¼ cup chopped fresh herbs (sweet marjoram or oregano, thyme, rosemary)
- a small wedge butternut pumpkin, cut into large chunks
- 4 medium potatoes, peeled and halved
- 2 red capsicums cut into large chunks
- 3 zucchini thickly sliced
- extra 1 tbsp olive oil
- Preheat oven to 200ºC.
- Brush or spray the beef with oil and season with pepper and half of the chopped herbs. Place the beef rib in a roasting dish.
- Toss the vegetables with remaining herbs and the extra oil, set aside.
- Roast the beef for 45 minutes for rare, 60 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer. In the last 35 minutes of cooking time surround the beef with the vegetables.
- Remove beef, cover loosely with foil, and rest beef for 15 minutes before carving and serving with the vegetables.
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.
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