Beef Prime Rib on the Bone with Cape Chamomile and Rosemary Butter

If you’re looking for an impressive, yet easy, main course, then your search ends here.

📝 Ingredients

• A 6-bone grass-fed beef prime rib (1 bone serves 2 portions)
• Maldon salt and coarsely ground black pepper
• 12 x 12 cm marrow bones (ask your butcher to cut them in half lengthwise, yielding 24 halves)
• 250 g unsalted butter, room temperature
• 5 sprigs rosemary, washed and finely chopped
• 5 sprigs Cape chamomile, washed and finely chopped
• 2 drops Cape chamomile essential oil (if you do not have Cape camomile substitute with more rosemary)
• 1 handful Italian parsley, washed and finely chopped
• 2 Tbsp (30 ml) capers, chopped
• 2 Tbsp (30 ml) red onion, diced
• zest and juice of 1 lemon
• pinch of salt and black pepper
• 1 kg baby potatoes, washed
• 1 kg sweet potatoes, washed
• olive oil
• Maldon salt

👨‍🍳 Instructions

1. 1--- To Make the Beef Prime Rib ---
2. 2Remove the prime rib from the fridge at least 3 hours before cooking to ensure an even cooking time.
3. 3Preheat the oven to 220 °C.
4. 4Trim any excess fat from the bones and make sure they are clean. Wrap each bone in heavy duty foil, to prevent them from burning during the cooking process.
5. 5Pat the roast dry, season with salt and coarse black pepper. Place on a rack on a roasting tray and place in the oven for 15 to 20 minutes.
6. 6Once the roast has browned nicely, reduce the oven temp to 180 °C and roast the meat for about 1 hour and 15 minutes for medium-rare. I recommend using a meat thermometer to ensure that your roast is cooked properly, 50-55 °C would be a medium roast.
7. 7Once the correct temperature is reached, remove the roast from the oven and place on a tray to rest for 15 to 30 minutes before carving.
8. 8--- To Make the Cape Chamomile And Rosemary Butter ---
9. 9While the beef rib is roasting prepare the Cape chamomile and rosemary butter.
10. 10Place all of the ingredients for the butter in a mixing bowl and mix well with a spatula. Spoon into a serving dish and cover with cling film.
11. 11Leave at room temperature so that the butter remains spreadable.
12. 12--- To Make the Potatoes ---
13. 13Place the baby potatoes in a heavy-based saucepan, cover with cold water, add salt and bring to the boil.
14. 14Once the potatoes are cooked, remove from the saucepan and set aside to cool. Drizzle with olive oil and season with Maldon salt.
15. 15Grill the baby potatoes whole in a hot griddle pan to obtain a lovely smoky grilled flavour.
16. 16Slice the sweet potatoes into 2-3 cm rings and place into the baking tray from which your roast was removed, with all the roast drippings.
17. 17Add the grilled baby potatoes to the tray. Scoop the marrow out of 12 of the marrow bones, chop up and sprinkle over the potato and sweet potato.
18. 18Season with salt and pepper and roast at 180 °C until the sweet potatoes are cooked and golden brown. Halfway through the cooking process, add the other 12 marrow bones to roast with the sweet potato and potatoes.
19. 19--- To serve ---
20. 20Once the meat has properly rested, place the prime rib together with the marrow bones, potatoes and sweet potatoes on a serving platter.
21. 21Serve the Cape chamomile and rosemary butter on the side.
22. 22Recommended wine: 2013 La Motte Cabernet Sauvignon