Preparation time 20 minutes
Cooking time 2 hours 30 minutes
Total time 2 hours 50 minutes
1 x 3kg prime rib roast, bones attached
2 tablespoons olive oil/butter
sea salt flakes and freshly cracked black pepper, to taste
2 onions, quartered
2 head of garlic, tops cut off
4 carrots, roughly chopped
2 sprigs fresh rosemary
6 sprigs fresh thyme
Pre-heat the oven to 200°c.
Rub the beef with the olive oil and season generously with salt and pepper, ensuring the meat is seasoned all over.
Place the vegetables and herbs in a large roasting tray and place the beef on top.
Cover with foil and place in the oven.
Roast for 20 minutes at 200°c then turn the heat down to 150°c and roast for 20 minutes per 500g for medium rare beef and 25 per 200°c for medium rare – medium beef. I wouldn’t suggest cooking it for longer than that as that could result in dry, bland meat. I have become a slave to my meat thermometer (which is the most precise way to ensure your meat is done the way you like it) and removed the beef from the oven when the interior temperature reached 55-60°c (around 130-140°F). This along with the 30 minutes resting time allowed for the perfect almost medium interior I was after.
Remove the foil for the last 30 minutes of cooking for the fat to become beautifully golden brown and crisp.
Remove the beef from the oven then place on a large plate/board and cover with foil.
Allow the beef to rest for at least 30 minutes before carving. At this stage you can make the gravy with all the delicious juices left in the roasting pan.
Carving is easiest when you remove the entire hunk of meat from the bones, which is relatively easy with a sharp knife.
Carve the meat into thin slices and serve with gravy and side dishes of your choice.
Michael’s wine recommendation – CLICK HERE
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