Standing Rib Roast


Standing Rib Roast

Serves: 6


Blue Triangle 1½ kg standing beef rib roast
Blue Triangle 1 litre beef stock
Blue Triangle ½ cup red wine or port
Blue Triangle 1 tbsp olive oil
Blue Triangle 300 g mixed mushrooms
Blue Triangle 30 g chilled butter
Blue Triangle roast potatoes and mixed salad leaves to serve



  1. Preheat oven to 200ºC. Brush the beef with a little oil and season well with salt and black pepper. Place the beef rib in a roasting dish.
  2. Roast for 45 minutes for rare, 60 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer.
  3. Remove beef, cover loosely with foil, and rest beef for 15 minutes before carving. While the meat is resting place the stock and the wine in a pan. Bring to the boil and boil to reduce by two thirds or until the mixture is syrupy.
  4. Heat the oil in a frypan and cook the mushrooms until just tender. Whisk the chilled butter into the syrupy sauce. To serve slice the beef into cutlets, add some mushrooms to each serving plate top with beef and drizzle with sauce.
  5. Serve with crispy roast potatoes and salad leaves.



 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The farmers of Cape Grim produce amazing cattle and Greenhams process it humanely and we get to use fully traceable, beautifully flavoured grass fed beef. What a priviledge!

Jesse McTavish, The Kettle Black
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