- 1 (2.3kg) standing beef rib roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 190 degrees C. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 190 degrees C to reheat the roast. The internal temperature should be at least 62 degrees C. Remove from the oven and let rest for 10 minutes before carving into servings.
Recommended wine: The Kumkani Pinotage will pair great with this dish.