Steps
- Remove any excess hard fat from the outside of the rib roast then French trim the bones.
- Season all sides with salt, pepper, garlic powder and onion powder then loosely cover and allow to temper on the bench for 30 minutes.
- Meanwhile, prepare the rosemary butter in a small bowl: Combine 4-5 cloves of minced garlic, 1 heaped tbsp of chopped fresh rosemary, 200g softened butter, 2 tsp salt and mix.
- Smear the softened herb butter over all sides of the rib roast.
- Place the rib roast into a deep roasting tray on top of a bed of chopped carrot, onion and celery.
- Place a sprig of fresh rosemary on the roast then place in the oven preheated to 160C.
- Allow to roast for roughly 2 hours until the beef has hit an internal temp of 52C at both ends.
- Remove and allow to rest on the bench for 20 minutes.
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