Ingredients
4 Rib Joint [roughly 2kg]
1 whole garlic sliced in half
8 Bay Leaves
4 Sprigs of Thyme
Salt + Pepper
2 tbsp Sunflower Oil
Method
Season the meat well with salt + pepper and using 1 sprig of thyme scattered all over.
Turn the oven to 180c [fan assisted].
Meanwhile, on a pre-heated cast-iron frying pan, add the oil and once hot, add the rib on the pan and sizzle all the sides until golden. Roughly 2 minutes on each sides. Turning and making sure not to burn the meat. Add 2 bay leaves to the pan whilst frying. This will add flavour and aroma to the rib.
Once the rib is all golden, transfer to a roasting pan and add the garlic and the rest of thyme and bay leaves. Add the oil from the frying pan on to the meat. Leave to cook in the oven undisturbed for roughly 1 hour and 15 minutes.
Take it out of the oven and test with the carving fork. Transfer to a wire rack with a plate or the roasting tin under it to allow the juices of the meat flow. Let the meat rest for 15-20 minutes before serving.
ROAST PRIME RIB OF BEEF
Make sure the meat is at room temperature before you cook it. The resting of the meat after cooking is very important so try to allow time for this when you're cooking the rest of your dishes and serving them to your guests.
The cooking time varies with the size of the meat. The below cooking time is a guide only. The outer sides of the joint will cook well done and as you slice thru the meat towards the centre, it goes from medium to medium rare.