Christmas in South Africa just isn’t Christmas without a proper roast. Boomplaats Rosemary and Garlic Rubbed Prime Rib, a rub featuring garlic and sea salt, treats organic prime rib right.
Use organic ingredients where possible.
1 prime rib (bone in) 3 kg of grass-fed Boomplaats organic beef – enough for 8 servings
2 tablespoons high-quality sea salt
1 tablespoon Garlic Powder
2 teaspoons Paprika
1 teaspoon dried Thyme
1 teaspoon dried Rosemary
2 teaspoons Black Pepper, freshly ground
A drizzle of Olive oil
- Three hours before roasting time, pull the beef from the refrigerator and let stand on the counter, covered loosely with a clean cotton towel.
- 10 minutes before roasting time, preheat oven to 250 degrees Celsius. Place the prime rib on a cutting board and drizzle olive oil over it – massage oil in until the whole rib is glazed.
- In a large bowl, combine the salt, herbs and spices and mix thoroughly.
- Bring the glazed rib to the bowl, and rub the mix all over the roast.
- Place a roasting rack in a large casserole and then position the roast, bone-side down, on the rack.
- Place in the oven for 20 minutes. Turn the heat down to 160 degrees, then set the timer for 30 minutes per kg (for a 3kg roast, 1 hour and 30 minutes).
- Using an instant-read internal thermometer, check the temperature in the center of the meat (not at the bone). If it has reached 55 degrees, remove it from the oven. If not, continue to cook and check the temperature every 6 minutes until it reaches 55 degrees.
- Remove from oven, cover with foil and allow to rest for 15 minutes.
- Meanwhile, finish up your other dishes and call everyone to the table.
Carve from the center for rarer cuts, and from the ends for more well done.