Roast rib of beef with a tarragon garlic compound butter

3h 30 min 8-10 servings

250g LURPAK^®salted butter, softened

2 teaspoons lemon juice

4 garlic cloves, minced

3 tablespoons fresh parsley, chopped

2 tablespoons fresh tarragon, chopped

¼ teaspoon black pepper

3.8kg beef fore rib (4 rib joint)

2 onions, sliced rounds

1 whole garlic, sliced in half

1 tablespoon all-purpose flour

125ml port

500ml organic beef stock

salt and freshly ground black pepper

Nut butter brussel sprouts:

400g brussel sprouts, cut in half and par steamed

2 tablespoons of LURPAK^® unsalted butter

salt and freshly ground black pepper

½ teaspoon smoked paprika

2 tablespoons lemon juice

1/4 cup dried cranberries

1/4 cup toasted pecans

Roast rib of beef with a tarragon garlic compound butter

Preparation

To create compound butter, combine butter, lemon juice, garlic, parsley and tarragon in a bowl and mix until well combined. Place on a piece of cling wrap and roll into a log. Twist ends to seal. Refrigerate at least 1 hour.

Preheat the oven to 200 degrees. Take the beef out of the refrigerator and bring to room temperature, which could take 1 hour or more. Slice compound butter into rounds and lather on beef together with a generous amount of salt.

Place the onion slices into a roasting pan and sit the beef on top. Position the rib on the onion slices so that it sits on its bones in a "L" shape. Cook according to the beef's weight and your taste. Tip: For beefed cooked underdone, give it 33 minutes per kg.

For a joint this size, allow a cooking time of about 2 hours. If the beef is straight out of the refrigerator, add another 20 minutes. For medium beef, at room temperature allow 40 minutes per kg, and for well-done meat, 60 minutes per kg. This size joint will feed a large table of 8-10 hungry guests.

Remove the beef from the oven, place it on a carving board and allow to rest in a warm part of the kitchen covered in foil for 30 minutes before carving. Do not clear up the tin.

Once you have taken out the beef, place the pan along with the pan juices on the stove top and add ½ cup port and reduce by 1/3. Add beef stock and reduce by another 1/3. Add flour while stirring and bring back to the boil. Strain and season to taste with salt and pepper.

Transfer to gravy boat and serve with the beef. Serve with your choice of winter roast vegetables.

To cook the brussel sprouts, add LURPAK^® butter into a pan and begin to cook on medium heat until milk solids begin to caramelise. Add brussel sprouts and toss, season with salt, pepper and smoked paprika and finish with lemon juice, cranberries and pecans.

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