The Butcher's Choice
1.5kg Rolled Rib Roast, 3 red onions, peeled and quartered 6 medium carrots, peeled and cut into chunks 1 butternut squash, peeled and cut into chunks 1 garlic bulb, peeled and cloves separated 2-3 tbsp olive oil Salt and black pepper A few sprigs of thyme
1. Preheat the oven to 220*C. Rub the beef with 1 tablespoon olive oil and season with salt and pepper and rub all over. Put the beef in a roasting tin in the hot oven for 15 minutes to brown. 2. Place all the vegetables and thyme in the roasting tray around the meat and drizzle them with 1 tablespoon olive oil. Put the roasting tray back in the oven. Turn down the heat to 180*C . Suggested Cooking Times Rare: 15-20 mins per 450g plus 20 mins Medium: 21-25 mins per 450g plus 20 mins Well done: 26-30 mins per 450g plus 20 mins Baste the meat halfway through cooking. If the vegetables look dry add a little water. 3. If you want to make roast potatoes or other vegetables remember to do these while the beef is cooking. 4. When the beef is cooked to your liking, remove the tray from the oven and transfer to a board, cover with tinfoil to rest for 15 minutes while you make gravy or finish any accompanying vegetables. Slice the beef and serve with a selection of roasted vegetables and other vegetables of you choice.
