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OP Standing Rib Roast with Roasted Beets, Anchovy & Rosemary

Serves
12
Prep
8 hours
Cook
4 hours
Difficulty
Easy
Ingredients.
  • 1 Angus Reserve OP Rib Roast (approximate weight 3-4 kgs)
  • 1 tbsp. sea salt flakes
  • 2 tbsp. cracked black pepper
  • 12 anchovy fillets
  • 3 cloves garlic
  • 6 tbsp. chopped fresh rosemary
  • Juice of 2 lemons
  • ½ cup extra virgin olive oil
  • 2 bunches baby beetroots, large stems removed (boil until tender in salted water, will take approximately 40 minutes)
Method.
  • To season the beef, rub 1 tablespoon of sea salt flakes and 2 tablespoons of black pepper into the beef, including the underside and fat cap. Then, using butcher’s twine, tie in between each rib to hold the beef together as it cooks.
  • Place the beef on a rack and set it in the fridge, uncovered, to air dry for 8 hours or overnight. The beef will absorb the spice and dry out, giving it a tastier crust
  • Remove the beef from the fridge a good hour before cooking and preheat your oven to 125°C (110°C fan-forced). Place the beef onto a roasting rack, fat-side up, inside a roasting pan. Place into your oven and cook for approximately 3½ hours, or until the internal temperature reaches 47–49°C for medium rare.
  • While the beef is in the oven, make the anchovy and rosemary sauce. Start by pounding the anchovies, garlic, rosemary and a pinch of salt in a mortar and pestle. Alternatively, you could very finely chop everything and mix. Add the lemon juice and oil, stirring to blend; set aside.
  • Remove the beef from the oven and loosely cover with foil. Allow to rest for 20–30 minutes. You will see the temperature rise due to the residual heat (or carryover cooking). A temperature gauge should read about 52–54°C.
  • Meanwhile, preheat your oven to 250°C (230°C fan-forced) or as high as it will go. Return the beef to the hot oven to sear the outside until browned and crispy, approximately 5–10 minutes. Remove from the oven, slice and serve immediately with the roasted baby beetroot and anchovy and rosemary sauce.
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