Roasted Rib of Beef with Chimichurri sauce

1 x 2.25kg rib of beef (2 ribs)

Marinaded in:

  • 3 cloves of garlic, crushed
  • Tsp dried oregano
  • Sea salt and lots of crushed black pepper
  • Glug of oil
  • Tbsp balsamic vinegar

Mix the marinade ingredients together, rub into the beef, cover and leave to sit in the fridge for a couple of hours. Remove the meat from the fridge an hour before cooking and allow the beef to reach room temperature.
Pre-heat the oven to 180/gas 4
In a heavy bottomed frying pan, sear the beef on all sides until well browned and sealed. Place in a roasting tin and cook in the oven.

  • Rare 15 minutes per 450g.
  • Medium 20 minutes per 450g.
  • Well-done 25 minutes per 450g.

When done to your liking, remove from the oven, cover with foil and a tea towel, leave to rest for 30 minutes.


Chimichurri sauce

  • 1 bunch of parsley leaves
  • 1 spring onion
  • 1 clove of garlic
  • 1 tsp dried or fresh oregano
  • Splash of red wine vinegar
  • Juice from ½ lime
  • 2 tbsp olive oil
  • 1 tsp dried red chilli flakes

Place all the ingredients in a blender and pulse together until chopped finely and well mixed. Use immediately or store in the fridge in a sealed container.

This sauce is delicious with all meats and fish, and can even be used as a salad dressing. The amounts of ingredients used can be tweaked to your own liking.