Name: ROAST RIB of BEEF
Ingredients: 2 garlic cloves; 1 t rosemary leaves; 1 t thyme leaves; 60 G salt flakes; 1-2 t olive oil all ground together to make a paste which you now rub over the beef and leave for an hour as beef comes to room temperature.

ROAST RIB of BEEF

Servings

Ingredients

2 garlic cloves
1 t rosemary leaves
1 t thyme leaves
60 G salt flakes
1-2 t olive oil all ground together to make a paste which you now rub over the beef and leave for an hour as beef comes to room temperature.

Servings

Ingredients

2 garlic cloves
1 t rosemary leaves
1 t thyme leaves
60 G salt flakes
1-2 t olive oil all ground together to make a paste which you now rub over the beef and leave for an hour as beef comes to room temperature.

Instructions

Remove any excess salt rub and roast the beef on a rack for 2 hours at 180 C (medium rare)
Remove from oven and leave to rest for about 20 minutes covered with foil.

Recipe Notes

The easiest way to carve the beef is to cut the joint away from the bone and thinly slice. Use the juices to make an accompanying red wine sauce.