MOOOOOOO!

This is an interesting cut of beef from our local organic butchers (corner of Tramway Rd and 5th Avenue) that we have not cooked before. Prime rib or standing rib roast is a cut that you probably won't find in a supermarket and may even have to pre order from a specialty butchers.
This recipe is based on a Julie Biuso dish.
Here you can see a 3 rib rib roast and approx 300g/10OZ smoked bacon lardons. This is enough to serve 6 people.



Pre heat your oven to 220C/430F and place a roasting dish in the oven with 3 tablespoons of cooking oil in it.
Just before you are ready to put the meat in the oven oil your room temperature rib roast and then season with salt & pepper and chopped rosemary.
When the oil in your roasting dish is just starting to smoke place your lardons in the dish and then your rib roast sitting on the lardons. Cook for 20 mins and then turn the oven down to 200C/390F. Cook for a further 1 hour then remove from the oven and pour off the fat and meat juices in to a pan (leave approx 2 tablespoons of the fat in the dish). Place the lardons and rib roast into another hot dish, cover with tin foil and a towel and leave to rest for 20 mins.
In the dish that you took the rib roast from place a dozen large field mushrooms and return to the oven for 5 mins. After 5 mins splash on approx 2-3 tablespoons of Fino sherry. Fino is extremely dry sherry not at all like anything you have probably had if you have tasted sherry in New Zealand (and not unlike how you might imagine lighter fluid might taste). Cook for a further 5 mins and remove from the oven.
While your mushrooms have been cooking make the gravy using the fat and meat juice you poured off the roast.
Make a smooth paste using 2 tablespoons of flour and a little beef stock. Add this to the fat and add a further 1 1/2 cups of beef stock. Cook until you have the desired consistency adding salt & pepper if required.
The meat should be finely sliced and rare. Various roasted vegetables can be served with this dish.