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Beef rib roast with spiced salt

 
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Photography by Anson Smart. Styling by David Morgan
Photography by Anson Smart. Styling by David Morgan

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Lunch, Main
Favourite flavours: Beef

Beef rib roast with spiced salt
INGREDIENTS

Ask the butcher to tie beef with string between ribs to retain a neat shape while cooking.
1 tablespoon coriander seeds
1 tablespoon cumin seeds
½ cup (60g) sea salt flakes
¼ teaspoon mixed spice
1 teaspoon freshly ground pepper
3kg beef standing rib roast (about 4 ribs)
1 tablespoon olive oil

garlic mayonnaise
1 cup (300g) whole egg mayonnaise
1 tablespoon water
2 teaspoons lemon juice
2 cloves garlic, crushed
1 teaspoon Dijon mustard
METHOD

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, for about 1½ hours for rare, or until cooked as desired (see Roasting Guide, below). Cover; stand for 15 minutes before carving.

Meanwhile, place reserved spice mix in a small dry frying pan. Cook, stirring over low heat for about 1 minute or until fragrant; cool.

Garlic mayonnaise
Combine all ingredients in a small bowl. Serve beef with Garlic Mayonnaise and toasted spice mixture.
 
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User comments
I have made this recipe frequently now. It is absolutely so tasty and flavoursome and is always a hit with guests. It is also wonderful cold with the garlic mayonnaise in a fresh crusty bread roll. The only suggestion I have is to cut down on the amount of salt to about half as otherwise it is too salty. I also use a rump roast and cook it medium rare. Thanks.

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