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Jersey Veal Standing Rib Roast

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  • 2 tbsp sea salt flakes

  • 2 tbsp freshly ground black pepper

  • 4 tbsp Australian extra virgin olive oil

  • 1 x 3kg standing jersey veal rib roast (about 5 ribs), feather and chine bones removed, at room temperature


  • 1.

    Preheat oven to 220C. Rub salt, pepper and olive oil over the beef on all sides, working it into the meat and fat.

  • 2.

    Place the meat on a rack on a large roasting tray.

  • 3.

    Roast for 30 minutes, then reduce heat to 180C and roast another 40-45 minutes, or until the internal temperature of the meat (away from the bone) reaches 55C for rare.

  • 4.

    Remove the beef from the oven and transfer to wooden board or warm plate. Let rest for 30 minutes. To carve, either cut one rib per person or carefully cut bones from beef, cut into portions with a little meat on them, and thinly slice the beef.

  • COOKING TIMES FOR STANDING RIB (cooking on very high heat – 200C):

  • 1.

    RARE: 15-18 minutes per 500g – 55 degrees in centre.

  • 2.

    MEDIUM RARE: 19-22 minutes for 500g – 60 degrees in centre.

  • 3.

    MEDIUM: 22-25 minutes per 500g – 65-70 degrees in centre

  • 4.

    WELL DONE: 25-30 minutes per 500g – 70-75 degrees in centre

  • TIP::

  • 1.

    Ask your butcher to tie the standing ribs in string.

  • 2.

    It’s essential to rest the meat for one hour at least. The general rule is to rest beef for half the time you cook it.

  • 3.

    When roasting beef, you’re looking for a nice brown “crust” on the outside, which give the meat a lot of flavor and texture. Inside it should be pink evenly throughout, getting slightly less pink towards the edge.

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