Sunday Rib Roast

Ingredients for Sunday Rib Roast

• 1 (2-rib) tied prime beef rib roast (from small end

• about 2.0kg trimmed)

• 1 1/2 tablespoons kosher salt

• 1 teaspoon black pepper

• 2 tablespoons plain flour

• 1 1/2 tablespoons English dry mustard (preferably Colman's)

• Accompaniment: onion gravy

• an instant-read thermometer

How to make Sunday Rib Roast

Put oven rack in lower third of oven and preheat oven to 232°C.

Put beef, fat side up, in a small roasting pan and sprinkle all over with salt and pepper. Stir together flour and dry mustard, then pat onto top and sides of roast to form a thick coating.

Roast beef 20 minutes. Reduce oven temperature to 177°C and roast until thermometer inserted into centre of meat registers 46°C, about 1 1/4 hours more. Transfer beef to a cutting board and let stand, uncovered, 25 minutes. Meat will eventually reach 52°C (medium-rare).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.