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Roast beef rib with a mustard crust & accompaniments


  • Preheat oven to 220°C fan forced (240°C normal).
  • Trim off most of the fat from the beef and scrape the bones, if necessary. Season well, sprinkle with oil and paint thickly with the mustard. Cook in the oven for about 30 mins. Then turn the oven temp. down to 190°C fan forced (210°C normal) and cook the beef to the desired degree (about 14 mins per 500 gm for medium-rare, ie. about 60-70 mins).
  • When ready, remove the beef, loosely cover with kitchen foil and set aside in a warm spot for about 15-20 mins, before carving.
  • Heat a little oil in a large heavy-bottomed pot and gently saute the onion and capsicums until tender. Add the wine, vinegar and port. Stir and reduce by about half. Then add the stock, stir and reduce. Strain, return the sauce to the pot, taste for seasoning and keep warm.
  • Serve the sliced beef on a large plate with the sauce spooned over the top and the following accompaniments.
  • Wrap the bacon around the sausages and place bay leaves in between each one. Then put 2 on each skewer and cook alongside the beef for the last 60 mins, tossing in a little fresh oil until well coated.
  • Heat a little oil with 2 dollops butter in a heavy-bottomed pan and gently saute the seasoned sweet potatoes, covered, until reasonably tender, turning now and again. Then add the maple syrup, stir well and gently cook, uncovered, until the cooking liquid has reduced to a glaze.
  • To make Petits Pois a la Francaise, heat a little oil with the remaining butter in another pot and briefly cook the peas, lettuce and spring onions to soften a little. Then add seasonings with the sugar and water. Cover and gently cook for about 15 mins until the vegies are very tender and the juices have reduced, stirring now and again. Stir in the parsley and taste for seasoning.


  • 1 x 2.7 kg beef rib
  • sea salt & freshly ground pepper
  • olive oil
  • 1 jar grain mustard
  • 1 large onion, chopped
  • 2 red capsicums, cored, seeded & chopped
  • ½ cup red wine
  • ½ cup red wine vinegar
  • ½ cup port
  • 2 litres low-salt chicken (or beef or veal) stock
  • 16 small sausages (chipolatas)
  • 8 long rindless bacon rashers, cut in half crossways
  • 16 fresh bay leaves
  • 4 good dollops of butter
  • 3-4 sweet potatoes, peeled & cut into large chunks
  • 6 tbsp maple syrup
  • 3 cups peas (1.5 kg unshelled)
  • inner leaves of ½-1 iceberg lettuce, cleaned & shredded
  • 1 bunch spring (green) onions, cut into 3 cm lengths
  • ½ tbsp sugar
  • ½ cup cold water
  • 1 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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