Standing rib roast

Standing rib roast

By
From
Margaret Fulton Favourites
Serves
6-8
Photographer
Tanya Zouev and Armelle Habib

A roast of beef, rump or sirloin, on or off the bone, must be one of the best meals in the world. When I plan a roast beef dinner I go to my butcher with an open mind about what cut I will buy. He stocks organic meats and chicken that are humanely raised. It may cost more than meat purchased from the supermarket, but my preference is to eat the best and have it less often.

There are several prime cuts of beef that work well when roasted: a large whole rump that may weigh about 4 kg; or a smaller cut off the rump — ask for the point end — of about 2 kg. Another top cut is a standing rib roast or rolled rib, while a convenient cut is a boned rib roast, which makes for easy carving.

Ingredients

Quantity Ingredient
1 x 2kg beef rump
or 1.5kg boneless sirloin
1 teaspoon freshly ground black pepper
2 garlic cloves, crushed with a little sea salt, (optional)
2 tablespoons olive oil

Method

  1. Bring beef to room temperature. Preheat the oven to 220°C. Mix the pepper and garlic with the olive oil and rub over the surface of the meat. Place the beef on a roasting rack in a heavy baking dish. Roast for 20 minutes and then reduce heat to 180°C.
  2. For rare beef the whole rump roast will take about 1 hour, or a boneless sirloin about 45 minutes. Allow an additional 15 minutes for medium–rare. Remove the beef from the oven and transfer to a warm plate, cover loosely with foil and leave to rest for 15–20 minutes in a warm place. Serve with Crusty Roasted Potatoes and Parsnips or steamed vegetables, and gravy.

If you want to make gravy

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Pour off all but 2 tablespoons of fat from the baking dish. Over a moderate heat, deglaze the pan with 1⁄2 cup of white wine and 1 tablespoon of sherry vinegar, scraping the bits from the bottom of the pan. Add 2 cups of beef stock and any juices from the meat, and cook for a few minutes. Season with salt and freshly ground black pepper to taste. Strain into a small saucepan and just before serving swirl in 2 teaspoons of butter, which will soften and thicken the gravy. Pour into a gravy boat.

Roasting beef

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. A hot oven sears the outside of the meat, and with controlled temperature and timing you should achieve the results you want. Always remove the meat from the refrigerator in time for it to reach room temperature before cooking. The times for roasting prime beef vary, depending on the method, as you have the choice of quick-roasting or slow-roasting.
  2. For quick-roasting, the meat is seared on top of the stove and then put in a hot oven at 220°C for 20 minutes. The heat is then lowered to 180°C for the rest of the cooking time. If you love the outside of the meat crusty and brown, then this is the method you will prefer. Allow 15 minutes for each 500 g plus an additional 15 minutes for medium–rare beef. Allow 20 minutes per 500 g for well-done meat, with an additional 20 minutes.
  3. For slow-roasting, the meat is cooked at 160°C for the entire cooking time. This gives moister meat with less shrinkage, but it does not give a crisp outside. Allow 30 minutes per 500 g and an additional 30 minutes. This gives a medium-done result. A joint of beef should not be over-seasoned — it has enough flavour itself, along with its traditional accompaniments. After it is cooked it should stand for 15–20 minutes in a warm place before being carved.
Tags:
Margaret
Fulton
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