STANDING ANGUS RESERVE OP RIB ROAST WITH RAINBOW CHARD AND HEIRLOOM CARROTS
2½ kg OP standing rib (3-4 bones), French trimmed
2 tsp celery seeds
2 tsp fennel seeds, cracked
1 tsp caraway seeds, cracked
Sea salt flakes and freshly-ground black pepper
¼ cup mustard seed oil
2 bunches rainbow chard, trimmed
½ cup extra virgin olive oil
1 bunch parsley leaves, finely chopped
2 bunches tarragon leaves, chopped
4 bunches mixed baby heirloom carrots, peeled
2 Tbsp golden syrup
2 tsp raspberry vinegar
Preheat oven to 210°C. Use a small knife to score the outer side of the beef in parallel lines. Combine the mixed seeds with a generous amount of salt and pepper, then rub onto the beef. Rub with mustard seed oil.
Arrange the beef in a roasting pan, then bake for 40 minutes, until browned. Cover with foil, reduce heat to 180°C, then bake for 1 hour. Remove the foil and bake for a final 20 minutes. The interior of the beef should be 61°C when tested with a probe thermometer. Set aside, covered, to rest for 20 minutes.
Fry the chard and half the olive oil in a pan over a high heat until just wilted. Season with salt. Steam the carrots until tender, then fry with the golden syrup and remaining oil until glazed. Season with salt. Carve the beef and serve with rainbow chard and carrots.