A rib of beef roasted with garlic, pepper and mustard.
Altered ingredient amounts. Although this would "seem" simple enough, I sit here, fuming, because the lack of experience on this board continues to befuddle me. I purchased a 1.5kg boneless roast. I let this roast sit for 30+ mins, to achieve room temp. Following this, I rubbed this roast with dijon mustard. Because I wasn't 100% sure HOW to cook this, I placed it in a 260 degree oven for 17mins, covered, following the 5mins/500g @ 260 rule. At 17 mins, the roast hadn't even BEGUN to cook. Uncovered, and returned to the same oven. Mild smoke ensued. Retrieved from oven after 11mins, and let rest to continue to cook. (Approx 15mins) Began to cut roast, and noticed that, although it "appeared" cooked, the inside was still very very rare. It is now BACK IN THE OVEN, over 1.5 hours after the original attempt. People, please, if you have a fan oven, or notice something particular in your cooking, please, please, please post it in your reviews. I cannot give this recipe a decent review, as the instructions are, like I thought, simply untrue. - 21 Jul 2008
Loved the garlic and mustard taste. However, as one reviewer noted, this is very easy to overcook, which I did the first time. For those of you who medium rare or less......I suggest: Preheat to 200, Roast for 1 hour in OPEN tin, in centre of oven. Shut off for 2 hours (Also, DO NOT open door) Turn oven back on to 190 for 30-35 minutes. Tightly cover with foil and "rest" meat for 15 minutes before serving. - 21 Jul 2008
delicious!! One rule of thumb - if you're using a smaller roast - cook at 260 for 5 minutes per 500g of meat and your roast will turn out perfect every time. - 21 Jul 2008