Beef Roast from the Top Rib

Ingredients

• 1 kg top rib (with trimmed bones)
• Salt
• Pepper (freshly ground)
• 1 tsp finely chopped rosemary
• 1 tsp finely chopped thyme
• 1 tbsp Medium-hot mustard
• 1 Tbsp clarified butter
• 800 g waxy potatoes
• 2 red onions
• 2 tbsp olive oil
• coarse Sea salt

Instructions

1. 1.

   Preheat the oven to 120 °C with top and bottom heat. Rinse the meat, pat dry, and rub with salt and pepper. Mix rosemary and thyme with mustard, spread the paste over the meat, and brown it all around in hot clarified butter. Transfer to the preheated oven and cook for about 2 hours.

2. 2.

   Peel the potatoes and cut into pieces. Peel the onions and slice into wedges. Toss both with olive oil, salt, pepper, and add them to the roasting pan about 45 minutes before the meat is done to finish cooking together. Let the meat rest for about 10 minutes before slicing. Serve sprinkled with thyme and coarse sea salt if desired.