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Standing rib roast with champ and carrots

Preparation time
20 minutes
Cooking time
1 Hour


1 x 2kg beef standing rib roast

Sea salt and freshly ground black pepper

2 tbsp grain mustard

2 heads of garlic, halved across

6 large carrots, halved & quartered lengthways

2 tbsp (40ml) extra virgin olive oil

½ cup (125ml) port

2 cups (500ml) beef stock

2 tsp cornflour (optional)

Baby peas or broccolini, to serve


1kg evenly sized floury medium potatoes (Pontiac, King Edward, Sebago), washed

½ cup (125ml) full cream milk, warmed

1 bunch green onions (shallots), sliced

1 tsp salt

100g butter, diced, at room temperature

Salt & ground black pepper, to taste


1. Remove beef from fridge at least 30 minutes prior to cooking. Preheat oven to 220°C. Season beef with salt and pepper. Spread fatty side with mustard and more pepper. Place in a roasting pan and insert a meat thermometer in the thickest part. Drizzle with half the oil. Cook for 20 minutes. 


2. Reduce oven to 200°C. Toss garlic and carrots in remaining oil in a small roasting pan and put in oven. Cook beef for a further
30-35 mins for medium rare or as desired on thermometer. 


3. Remove beef from oven and place on a warm platter. Cover loosely with foil and set aside for 20–30 minutes in a warm place to rest. Leave vegetables in oven, reducing heat to 100ºC to keep warm once cooked.


4. Meanwhile, for the champ: place potatoes in cold salted water in a large saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 30 minutes or until very soft. Pour warm milk over onions and leave to infuse. Drain potatoes and return to saucepan. Shake the pan over low heat for 15-30 seconds to remove remaining moisture. Remove saucepan from heat and cover with a clean tea towel and leave for 5 minutes. Peel the skins. Mash with the butter, salt and pepper until smooth. Add half the milk mixture, beat in with a wooden spoon, then add remaining milk mixture and beat again until well incorporated. 


5. For the sauce, place the roasting pan over medium heat. Deglaze with port and stock, stirring to scrape up any sediment and bring to the boil. Cook, stirring occasionally for 10 minutes, or until the sauce reduces and thickens. For a thicker sauce, combine cornflour with 1 tablespoon of cold water. Whisk into sauce, stirring constantly until it boils for 1 minute. Taste and season. 


6. To serve, cut the bones away from the meat, then carve into slices. 


TO SHARE: Serve on a large platter surrounded by roasted vegetables, with champ and sauce.


Wine match: As winter sets in, beef and Shiraz is a quintessential pairing. A cool climate Shiraz that’s earthy and layered, juicy and rich with its intense black fruits would be a wonderful complement to the richness of the meat, while the protein in the meat softens the tannins in the wine. A savoury, spicy Shiraz would be another perfect match with the rich port and stock flavours.

Preparation time
20 minutes
Cooking time
1 Hour


Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories