Ingredients
- 2 large brown Wilcox onions, halved, thickly sliced
- 1 garlic bulb, halved crossways
- 1/3 cup wholegrain mustard
- 1/3 cup horseradish cream
- 1/4 cup chopped fresh rosemary leaves
- 6-cutlet (3kg) standing beef rib roast
- 1 bunch fresh thyme
- 1 tablespoon extra virgin olive oil
- 1/3 cup plain flour
- 2 1/2 cups beef stock
- 1 teaspoon cracked black pepper
- Roast baby potatoes, to serve
- Mixed salad leaves, to serve
- Hazelnuts, to serve
Directions
- Step 1
Preheat oven to 200C/180C fan-forced. Place onion, garlic and 2 cups water in a flameproof roasting pan. Place a wire rack over pan.
- Step 2
Combine mustard, horseradish cream and rosemary in a bowl. Season with salt and pepper. Spread all over beef. Arrange thyme on centre of wire rack. Place beef on thyme. Drizzle with oil. Roast for 10 minutes. Reduce heat to 180°C/160°C fan-forced. Roast for a further 1 hour 45 minutes, for medium, or until cooked to your liking, adding extra water to roasting pan if needed during cooking. Transfer wire rack to a tray. Cover loosely with foil. Rest for 20 minutes.
- Step 3
Meanwhile, remove garlic from pan. Drain juices from pan, leaving 1/2 cup pan juices and all of the onion in the pan. Place pan over medium-high heat. Add flour. Squeeze 4 garlic cloves into pan. Cook, stirring, for 3 minutes or until bubbling and lightly browned. Gradually stir in stock. Add pepper. Bring to the boil. Reduce heat to medium-low. Simmer, stirring constantly, for 8 to 10 minutes or until thickened. Serve beef with potatoes, salad, gravy and remaining garlic.
Recipe courtesy of taste.com.au
Serving size 4