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PREP TIME: 10 mins
COOK TIME: 1 hr 50 mins
MARINADE TIME: 2 hrs (preferably overnight)
TOTAL TIME: 2 hrs
SERVINGS: 8 People
nutrition (estimate)
Calories: 392kcal
Carbohydrates: 8g
Protein: 42g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 73mg
Sodium: 134mg
Potassium: 858mg
Fiber: 1g
Sugar: 2g
Vitamin A: 2597IU
Vitamin C: 4mg
Calcium: 62mg
Iron: 5mg
Ingredients
- 2.5 kg Boneless Rolled Top Rib Roast
- 90 ml Olive Oil
- 550 ml Brown Ale (or alternatively use 550ml beef stock, if preferred)
- 1 tbsp Mixed Herbs
- 1 tbsp ground Coriander
- 1 tbsp ground peppercorn
- 2 bulbs Garlic
- 2 Onions
- 2 Carrots
METHOD
- Mix together ale (or beef stock, if preferred), olive oil and mixed herbs.
Add the Top Rib Roast and fully coat the whole joint of the beef.
Cover and keep in the fridge for at least 2 hours, preferably overnight to marinade
- 1 hr before cooking, remove the Top Rib Roast from the fridge and out of the marinade. Preheat the oven at 210°C fan or 410°F
- Chop onions and carrots in half and garlic bulbs and place in the baking tray, this prevents the meat from touching the bottom of the tray.
- Now pour the brown ale marinade mixture into the baking tray
- Sprinkle the ground coriander and peppercorn over the top of the beef joint.
- Place in the oven at 210°C fan for 10 min, this will sear the meat.
- After 10 minutes, turn down to 180°C fan or 350°F and cook for a further 1hr 50 minutes for a medium rare roast. For a well done roast cook for 2hr 40 minutes, this depends on the size of your Top Rib Roast.
- Cover roasting tray loosely with foil and allow to rest for at least 20 minutes.
- This is an important step to allow the juices to settle throughout the joint.
- Once rested, carve into desired size slices. Ready to serve.
