Roast Rib of Beef and Roast Gravy

Directions

1Allow beef rib to stand at room temperature for at least 1 hour.

2Preheat the oven to 190 C, cover the beef Rib with a splash or two of the oil then the sea salt, cracked pepper and massage.

3Heat a large skillet pan and give a further few splashes of oil the fresh thyme and sear the beef all the way around so it has a nice brown crust.

4Now lay the beef fatty side up on the trivet of vegetables in a roasting tray and roast for 1 hour in the preheated oven.

5The internal temperature should be at least 62 degrees C.

6Remove from the oven and place the beef of a clean tray or plate and cover with foil and leave in a warm place to rest for at least 20 minutes before carving.

7All the juices from the beef will have caramelized with the vegetables in the tray, put the tray over a medium heat on the stove top, very soon the tray will be very hot and the vegetable will be sizzling.

8Now pour in the glass of red wine and de-glaze (swill) the tray scraping the sediment from the bottom of the tray, once this is done add the basic gravy to the tray, stirring to combine all the ingredients, bring back to a boil and then pass through a fine sieve.

9Now you have some rich gravy for your perfect Springbok Roast beef.

Tips

1If using a carving fork, do not stab the meat with it! Just use it to rest on top to sturdy the joint, if stabbing the beef, when you come to the part that has been stabbed it will look unsightly.

2Try to avoid using a serrated knife to cut the beef, just use a sharp straight edged carving knife Serrated knifes seem to leave a torn look to the beef.