- Strip the leaves off 2 sprigs of rosemary and mix with the rest of the marinade. Leave the other 3 sprigs for when you cook the beef. Spread the marinade all over the rib of beef and leave for a couple of hours or overnight in the fridge. Before cooking the rib of beef, bring the beef to room temperature.
- Take a baking tray and line with foil and then baking paper. Put the remaining sprigs of rosemary on the tray and the rib of beef on the top of the rosemary.
- Cook following the instructions below turning the beef a couple of times so that it is browned on all sides.
- Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
- Give 20 minutes cooking at the initial temperature; after that turn the heat down to 170°C for fan assisted or 190°C for ovens without a fan (gas 5) and cook it for 15 minutes to the pound (450g) – this will give you rare beef. Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done.
We served the beef with horseradish, cauliflower mash and vegetables.
Cauliflower Mash Recipe
To make cauliflower mash cut the cauliflower in 4 or 6 and boil until tender. Then remove and strain the water making sure the cauliflower is dry. Put the cauliflower into a food processor and blend until smooth. You can add milk, cream and or butter/garlic butter or even the water strained from the boiled cauliflower if the mixture is too dry. Enjoy!
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