Beef Rib Roast with Sweet & Spicy Gravy

Method

Beef Rib Roast

1. Preheat oven to 180°C.
2. Place onions, carrots, garlic, and thyme into a roasting dish then add stock.
3. Season beef with salt, then sear on all sides, starting with the fat side, in a hot pan until browned on all sides. Then, place the beef in the roasting dish with the veggies, with the bones facing up.
4. Mix herbs, paprika, Cajun spice, sugar, Worcestershire sauce, and olive oil in a bowl.
5. Brush the spice mixture all over the surface of the beef.
6. Roast for 1 hour (30 min per kilo) for medium rare (roast for 30 min less time for rarer or longer for more done). Baste the beef with the stock halfway through cooking. Once cooking time has lapsed, remove from the oven, set meat aside cover with foil, and leave to rest for at least 30 minutes before slicing.

Gravy

1. Mash the aromatics in the roasting dish to extract as much flavour as possible, then strain the mixture and discard the solids, reserving the liquid.
2. Skim any visible fat off the surface of the strained roasting liquid and discard the fat.
3. Place the liquid into a saucepan along with the beef stock and bring to a simmer.
4. In a bowl, mix softened butter and flour until well combined then whisk into the hot stock.
5. Stir in the sugar, mustard, and sriracha then simmer for 6-8 minutes until thickened and glossy.
6. Season with salt and pepper to taste.

Serving Suggestion

1. Serve with roast potatoes and green vegetables of your choice.