Sunday Roast

The perfect prime rib roast

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Ingredients

2 kg	prime rib
	sea salt
	For the Marinade
125 ml	oil
125 ml	red wine
1 tbsp	Worcestershire sauce
1 tbsp	mustard
¹/₂ tsp	pepper
¹/₂ tsp	cayenne pepper
¹/₂ tsp	dried thyme
1 clove(s)	garlic, crushed

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 1 hr Resting time: ca. 1 day / Grade of difficulty: medium / Calories per portion: n/a

Combine all ingredients for the marinade. Place the meat into a container with lid and brush all over with the marinade. Seal and keep in the refrigerator overnight.

Preheat the oven to 250°C. Place the meat on the bottom rack of your oven and insert a meat thermometer. Cook until the meat is slightly brown and then reduce the heat to 180°C. Brush with the remaining marinade occasionally. Cook until the meat thermometer shows 50°C, then switch off the heat and leave the roast in the oven until the thermometer shows 57°C.

Take out of the oven, leave to rest for 5 minutes, then carve the roast and serve sprinkled with fleur de sel or Maldon sea salt.