Added by butcher | Wed 28 Jan 2009 @ 12:03
rack of beef ( scotch fillet on bone)
sundryied tomatoes (optional)
Preparing a standing rib roast, make sure bones are cleaned well prepare a rib plate by removing excess fat and meat cut plate to fit rib roast and then place on table .
Place silverbeet leaves on rib plate then spread seeded mustard on silverbeet cut camembert cheese roughly and place all over rib plate do the same with s / dried tomatoes . Place rack of beef onto the rib plate roll the rib plate a round rack and tie string against each side of ribs trim end cover bone with aluminium foil this is for looks, that it ! it is ready to put in a oven 1 hour per kg on 180 c that will come out rare!!!, or cook it longer to your taste . You can get your butcher to prepare your rack if you like ?
please let me now if any one tries this :thumbsup: