Ingredients
1.2-1.4kg standing beef rib roast (3-4 cutlet)
1/3 cup olive oil
1 Tbsp thyme leaves
3 garlic cloves, crushed
1 cup parsley leaves, roughly chopped
1 cup coriander leaves, roughly chopped
2 Tbsp red wine vinegar
1/2 tsp chilli flakes
Lemon wedges, to serve
Method
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Preheat oven to 200ºC (180º fan-forced). Place beef on a roasting rack over a baking tray, brush with half the oil, sprinkle with thyme and season. Place beef in oven and cook for 50 minutes for rare, 65 minutes for medium and 75 minutes for well-done. Remove beef, cover loosely with foil, and rest for 20 minutes.
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Meanwhile, place remaining oil, garlic, parsley, coriander, vinegar and chilli into a small food processor. Season and process until combined, adding a little extra oil if needed.
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Slice beef and serve with chimichurri and lemon wedges.
After the perfect accompaniments? Serve with this citrus, fennel and goat's cheese salad and then finish with a slice of watermelon star pavlova with rosewater cream.
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