About this recipe:This very flavourful roast beef is appropriate for any special occasion or Sunday lunch. The marinade in this recipe tenderises the roast and the leftovers make fantastic sandwiches.
3 teaspoons grated fresh root ginger
5 tbsp orange marmalade
4 cloves garlic, minced
3 tbsp soy sauce
2 tbsp dark brown soft sugar
1/4 teaspoon hot pepper sauce
1 tablespoon mustard powder
1 (3.5kg) piece rib of beef
4 tbsp olive oil
freshly ground black pepper
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Method Prep:15min › Cook:2hr › Extra time:2hr › Ready in:4hr15min
Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce and mustard. Stir in the lager. Poke holes all over the joint with a fork. Pour marinade over joint. Cover, and refrigerate for at least 2 hours, basting at least twice.
Preheat the oven to 200 C / Gas 6.
Place joint on a rack in a roasting tin. Pour about 250ml of marinade into the roasting tin, and discard remaining marinade. Pour olive oil over joint, and season with freshly ground black pepper. Insert a thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting tin with aluminium foil, and seal edges tightly around tin.
Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminium foil. Baste, reduce heat to 170 C / Gas 3, and continue roasting for 1 more hour. The thermometer reading should be at least 60 degrees C for medium-rare, and 75 degrees C for well done. Remove roasting tin from oven, place aluminium foil over roast, and let rest for about 30 minutes before slicing.