Divine Deli - Beef Prime Rib

Cook a Divine Deli Prime Rib with Sanet – A Feast Worth Savouring!

A hearty, flavourful meal to impress your family or guests these holidays. Bookmark this recipe for your next gathering or festive celebration.

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Ingredients:

For the Prima Beef Rib:

4.5kg Divine Deli Grass-Fed Beef Ribeye (on the bone)

2 red onions, diced

2 shallots, diced

4 garlic cloves, whole

4 sprigs rosemary

4 sprigs thyme

6 bay leaves

Himalayan pink salt

Freshly ground black pepper

½ cup Worcester sauce or Brown Vinegar

For the Vegetables:

5 large potatoes

2 butternuts, quartered with seeds & skin left on

6 whole beetroots (cooked in advance)

3 medium sweet potatoes

200ml Divine Deli Cooking Fat

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Method:

Prep the Beef Rib

1. Rub the beef rib generously with Worcester sauce, Himalayan pink salt and coarse black pepper. Refrigerate overnight for best results.

2. On the day of cooking, remove the beef rib from the fridge 4–5 hours before roasting to reach room temperature.

   
   

Prep the Veg

3. Peel the potatoes and parboil in salted water until almost cooked. Set aside.

4. Cut the butternut, sweet potatoes and beetroot into wedges.

   
   

Cook the Beef Rib

5. Preheat the oven to 220°C.

6. Heat the Divine Deli Cooking Fat in a large ovenproof stove-top pot or saucepan. Brown the beef rib on all sides until caramelised and a crust forms.

7. Remove the rib and sauté the onions, shallots, and garlic in the same pan. Add the browned rib back to the pan and the butternut and sweet potato. Roast in the oven for 20–30 minutes.

   
   

Roast the Veg

8. In a separate roasting dish, heat the remaining cooking fat. Add the potatoes and roast uncovered, turning until golden brown. Roast the beetroot in a separate dish to prevent staining.

   
   

Finish the Beef

9. Lower the oven temperature to 160°C. Add the rosemary, thyme, and bay leaves to the pot as aromatics, allowing them to infuse the stock with flavour.

10. Roast the beef rib for 1½ hours, or until medium rare. Once done, remove rib and herbs before using the remaining stock to prepare the gravy.

11. Once the beef rib is plated, drizzle the gravy from the pot over it.

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Serve & Enjoy:

Slice the beef rib and serve with the golden roast potatoes, caramelised sweet potatoes, butternut, and vibrant beetroot. Pair with your favourite red wine for a meal to remember.

Find Divine Deli Prima Rib and Cooking Fat at Woermann Brock stores.