Wow guests with spectacular prime ribs, cleverly rubbed then brushed with spiced salt, and served with garlic mayonnaise for an all-rounded gastronomical experience. This is one recipe you wouldn’t reserve for the festive season alone.
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- ½ cup (60 g) sea salt flakes
- ¼ tsp mixed spice
- 1 tsp freshly ground pepper
- 3 kg beef standing rib roast (about 4 ribs)
- 1 tbsp olive oil
- 1 cup (300 g) whole egg mayonnaise
- 1 tbsp water
- 2 tsps lemon juice
- 2 clove garlic, crushed
- 1 tsp dijon mustard
Preheat oven to 200 C (180 C fan-forced).
Using a mortar and pestle, grind the seeds together until coarsely crushed. Add salt, mixed spice and pepper, mix well. Remove a third of the spice mixture and reserve. Brush beef with oil, rub remaining spice mixture all over beef.
Roast beef, uncovered, about 1½ hrs for rare, or until cooked as desired. Cover, stand, 15 mins, before carving. Meanwhile, toast remaining spice mixture in a dry pan until fragrant, allow to cool.
For garlic mayonnaise, combine all ingredients in a small bowl. Serve beef with garlic mayonnaise and toasted spice mixture.
TIP Ask the butcher to tie beef with string between ribs to retain a neat shape while cooking.