- 2½ kg standing rib of beef
- 2 tablespoons salt
- Freshly ground pepper
- 1/2 cup chopped thyme
- 1/2 cup chopped rosemary
- Season rib roast generously with salt and pepper.
- Rub in thyme and rosemary.
- Pre heat oven to 220 c.
- Place rib in hot oven for fifteen minutes then turn oven down to 170 c.
- Cook beef for a further one hour and fifteen minutes for medium rare.
- Cook for a further 20 minutes for medium.
- Rest the beef for 30 minutes before carving.