Ingredients
Beef:
• 2 kg beef prime rib, on the bone
• 1 tbsp (15ml) English mustard
• 1 tbsp (15ml) wholegrain mustard
• 1 tbsp Dijon (15ml) Dijon mustard
• 1 fat clove garlic, crushed
• Vegetable oil
• Salt and milled pepper
• 1 large onion, sliced
• 1½ cups (375ml) beef stock
Port jus:
• 1½ cups (375ml) good beef stock
• ½ cup (125ml) port
• 2 sprigs thyme
• Salt and milled pepper
Preparation method
Beef:
- Preheat oven to 220°C.
- Mix mustard, oil, garlic and seasoning together.
- If necessary, score the fat on the meat. Rub the fat with the mustard mixture.
- Roast for 20 minutes, reduce heat to 200°C and roast for a further 12-15 minutes per 500g. Remove from oven, wrap in foil and rest for at least 20 minutes.
Port jus:
- Place roasting pan directly on a hot plate and add port, stock and thyme.
- Bring to the boil and cook to reduce a bit (it is not supposed to thicken).
- Season, and serve with beef.