If you like a garlicky flavour, then before roasting, cut 3 garlic cloves into slivers and cut shallow slits all over the meat then insert the garlic slivers into the slits.
Serves: 10
Preparation: 10 minutes
Cooking: 2 hrs approx
Ingredients:
For the herb-pastrami topper:
● 4 slices pastrami
● 1 tbsp chopped fresh thyme
● 1 ½ tsp chopped fresh rosemary
For the beef:
● 4.5kg beef rib roast
● 1 tsp cracked black peppercorns
● ½ tsp salt
● 450g baby carrots with tops trimmed
● 450g small red potatoes (halve any large potatoes)
Method
● To prepare the herb-pastrami topper: fry the pastrami until crisp and drain on paper towels. l Chop the pastrami roughly and stir in thyme and rosemary.
● For the beef: preheat oven to 180°C.
● Sprinkle the beef with cracked pepper, salt, and half of the herb-pastrami topper.
● Place meat, bone side down, in a shallow roasting pan.
● Insert an oven-safe meat thermometer into centre of roast.
● Roast, uncovered, for 45 minutes.
● Arrange the carrots and potatoes around roast and toss to gently coat.
● Roast for a further 1 to 1¼ hours or until the meat thermometer registers 57°C for medium-rare.
● Sprinkle meat with the remaining herb-pastrami topper; cover and let stand for 15 minutes. The temperature of the meat after standing should be 63°C. Serve.
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