Beef – Rib Roast on the Bone

Place in a pre-heated oven at 180°C - 200°C for approximately 40 mins per kg with roughly chopped carrot & onion. Leave to rest for 30 minutes on a warm plate prior to slicing/serving. Chefs tip: To make the perfect gravy, mash the carrot & onion into the liquid remaining in the roasting pot. When mashed, pour through a sieve into a clean container. Pour back into the roasting pot, and add the required amount of water or stock with a stock cube, then bring to a slow boiling point for about 5 - 10 minutes. Add cornflour or thickening granules to a consistency of your choice, followed by salt & pepper and lastly a good sized knob of butter.