Beef Rib Roast with Marjoram & Horseradish Butter
TOTAL TIME: 1 HOUR 10 MINUTES
1.5kg (approximately 4 ribs) standing beef rib roast
125g butter, at room temperature
2 cloves garlic, crushed
1 tbsp horseradish
1 tbsp Dijon mustard
1 bunch marjoram, leaves picked
2 red onions, quartered
2 bunches baby carrots, trimmed and scrubbed
6 (375g) large Portobello or field mushrooms
Mixed salad leaves, dressed with olive oil and lemon juice, to serve
Preheat oven to 200⁰C. Place beef on a rack in a roasting dish.
Combine the butter, garlic, horseradish, mustard and half the marjoram together. Spread butter mixture evenly all over the beef. Sprinkle with remaining marjoram leaves. Season with salt and pepper.
Roast for 45-60 minutes for rare, 60-75 minutes for medium, or 75-90 minutes for well done. For ease and accuracy, use a meat thermometer. Add the vegetables to the tray in the last 20 minutes of baking.
Remove beef, cover it loosely with foil, and rest it in warm place for 10-20 minutes before carving across the grain. Transfer the roasted vegetables to serving plates and top with carved roast. Spoon over some of the pan juices. Serve beef and vegetables with salad.