About this recipe:Garlic, Dijon mustard and fresh rosemary complement a fore rib of beef perfectly! Try serving it medium rare with roasted root vegetables and steamed brussels or Savoy cabbage.
1 (3kg) fore rib of beef
2 or 3 cloves garlic, thinly sliced
coarse sea salt
5 or 6 tablespoons Dijon mustard, or to taste
3 to 4 sprigs fresh rosemary, leaves stripped
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
Preheat an oven to 230 C / Gas 8.
Use a small, sharp knife to make slits all over the beef joint. Push a few slivers of garlic down into each slit. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast; sprinkle the rosemary leaves over the roast. Place roast, bone side-down, in a roasting dish or tray.
Bake in the preheated oven for 30 minutes. Reduce oven temperature to 180 / Gas 4. Place a meat thermometer in the thickest part of the beef not touching the bone. Cook to your desired degree of doneness, or an internal temperature of at least 65 degrees C (145 degrees F) for medium, about 1 1/2 hours.
Remove from the oven, cover with a doubled sheet of foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
You can place whole sprigs of rosemary under the rib roast if you prefer. The flavour will impart into the drippings which you can use to make a delicious gravy.