Nepenthe Standing Beef Rib Roast
SERVES: 6 - 8
TOTAL TIME: 1 HOUR
1.5 kg standing rib roast, bones in
Extra virgin olive oil
3 tsp salt
¾ tsp black pepper
6 small onions cut in half
3 large potatoes, skin on, quartered
3 medium carrots, peeled
½ butternut pumpkin, cut into large pieces
1 tsp dried oregano
1 sprig rosemary
Bring rib roast out of the fridge at least half an hour before cooking to bring it to room temperature.
Preheat the oven to 200°C. Rub olive oil over the meat and season generously with salt and pepper. Heat a large pan on high heat, add the rib roast to the pan and brown all sides. Place a meat probe into the roast and cook in the oven until the internal temperature gets to 48°C for a medium-rare roast (usually about 1 hour).
Add vegetables to a lined baking tray, cover with rosemary, salt and pepper, oregano and olive oil, toss to combine and add to the oven and roast for 40 minutes to one hour depending on the size of vegetables.
Once the roast hass finished cooking, rest for at least half the cooking time. Then carve and serve with the roast vegetables.
Serve with Nepenthe Altitude Pinot Noir
Why it Works?
Roasting intensifies the savory qualities of the meat. A rich yet elegant wine like Nepenthe cool climate Altitude Pinot Noir is a natural match.
The Pinot Noir reveals aromas of raspberry and morello cherries and a touch of fragrant herb in harmony with the herbs in this dish. Bright summer berry fruit flavours extend onto the palate supported by subtle spice providing a soft, velvety finish. Roasting melts the fat in the meat for extra richness in the dish and the natural acidity of Pinot Noir pairs to form a combination that will delight your guests and make your evening flow.
Recipe by Adrian Richardson and courtesy of Nepenthe.