CookEat Recipe
Vienna Rib Roast with Aromatic Vegetables
Beef rib roast rubbed with vinegar and ginger, roasted over onions, carrot and celery with stock.
Method
Steps
Step 1
Rub roast with salt, pepper, ginger and vinegar. Scatter onion, garlic, carrot, celery, bay, cloves and peppercorns in a roasting pan; set beef above them.
Step 2
Pour in stock and dust roast lightly with flour. Roast at 220 °C briefly to brown, then lower to 180 °C; monitor internal temperature rather than relying on 15 minutes per pound.
Step 3
When centre reaches 63 °C, remove and rest at least three minutes before slicing. Serve pan vegetables and juices with optional separately cooked potato dumplings.
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