Rib Roast

2-3kg rib roast (get the quality stuff from your local butcher)

2 sprigs fresh rosemary

Sea Salt

Black Pepper

Preheat oven to 220degrees Celcius

Grind the rosemary, salt and pepper using a mortar and pestle.

Pat the beef dry using paper towel or a clean tea towel and rub the rosemary salt over the beef.  Let sit at room temperature before roasting (roughly 1.5 - 2 hours).

Place the beef in the oven for about 20 minutes then reduce heat to 150 degrees and cook for roughly 1 hr or if you have a thermometer the internal temperature of 50 degrees celsius for medium-rare (the meat will continue to cook after you remove from the oven).

Remove from oven and let rest (crucial, to let your meat soften and juices to distribute through evenly) for about 20 minutes (internal temperature will rise to around 55-58 degrees celsius.

Slice the meat and serve with your favourite potatoes, my choice red, Belinda’s choice sweet, either way the potatoes need to be roasted in olive oil, salt and fresh garlic cloves.  

For the perfect steak knife, check these out …