1.5 kg standing rib roast, bones on
3 tsp salt
¾ tsp black pepper
6 small onions cut in half
3 large potatoes, skin on, quartered
3 medium carrots, peeled
½ butternut pumpkin, cut into large pieces
1 tsp dried oregano
1 sprig rosemary
Bring the rib roast out of the fridge at least half an hour before cooking to bring it to room temperature.
Preheat the oven to 200°C.
Rub olive oil over the meat and season generously with salt and pepper.
Heat a large pan to high heat, and then add the rib roast to the pan to brown all the sides. Add a meat probe and roast in the oven until the internal temperature gets to 48°C for a medium-rare roast (usually about 1 hour).
Add the vegetables to a lined baking tray, cover with rosemary, salt and pepper, oregano and more olive oil, toss to combine and add to the oven and roast for 40 minutes to one hour depending on the size of the vegetables.
Once the roast is finished cooking, rest for at least half the cooking time. Then carve and serve with the roast vegetables.