GARLIC & ROSEMARY RIB OF BEEF

Instructions

1. In a mortar and pestle grind the garlic, rosemary, salt, and pepper until combined, then rub all over roast
2. Transfer to a roasting dish and marinate in the refrigerator for at least 8 hours
3. Let the beef stand at room temperature for one hour before cooking
4. Preheat the oven to 200C fan (or 220C) with the rack in middle
5. Roast meat, fat side up, for 20 mins then reduce the oven temp to 150C fan or 170C and roast until the meat is done to your liking.  It should be beautifully golden brown on the outside and pink in the middle, leave in for longer if you prefer your beef well done (mine took 2hrs, 10mins)
6. Transfer the roast to a platter and let rest, uncovered for 20 mins, keep in mind the temperature of the meat will rise about 10 degrees while it rests
7. Serve the beef with the resting juices drizzled over the top and all your favourite sides, perfectly golden roasties, Yorkshire puds, salad, horseradish, mustard, red wine gravy and of course, a beautiful bottle of Yellow tail Shiraz red wine!