Beef Rib Roast with Veg

Serves 10-12

Time 2 hours

Ingredients

3kg beef rib roast, bone-in, bones wrapped with foil

2 tbsp duck fat

1 fennel, chopped

1½ red onion, chopped

2 long red chilli

1 zucchini, roughly chopped

1 bunch of broccolini

1 bunch of purple broccolini

2-3 bunches of baby carrots

1 package of baby capsicum

8-10 potatoes, peeled and roughly chopped

1 bunch of thyme

1 bunch of rosemary

Extra virgin olive oil

Salt and pepper

Method

Preheat the oven to 180°C. Line a tray with baking paper. 

Season the rib roast well with salt and pepper. Drizzle with olive oil and gently pat the rib roast.

Seal the rib roast in a pan on high heat with duck fat. 

Meanwhile, arrange the fennel, onion, chillies, zucchini, broccolini, purple broccolini, carrots, capsicums and potatoes on a tray lined with baking paper. 

Drizzle with olive oil then season with salt and pepper. Sprinkle sprigs of thyme and rosemary on top.

Transfer the sealed rib to a rack. Place the temperature probe in the centre of the rib. 

Set the oven probe mode and probe temperature to 45°C. Place the rib into the oven with the tray with vegetables placed below.

Once cooked, place the rib out of the oven and allow it to rest for at least half of the time it took to cook the roast.

Slice into sections and serve on top of the roasted veggies or alongside of them.