Herb & garlic crusted wagyu rib roast
3kg beef rib roast (bone-in)
2 tbsp dijon mustard
6 plump garlic cloves, peeled
2 tbsp maldon sea salt flakes
2 tbsp pink peppercorns
2 tbsp black peppercorns
2 tbsp fresh thyme
2 tbsp fresh rosemary
2-3 tbsp olive oil
Preheat oven to 220˚c/428˚f.
Place garlic, salt and peppercorns in a pestle. Grind together. Add thyme and rosemary leaves and continue to incorporate to break everything down. Add oil and stir to a loose, thick paste. Spread mustard all over top of beef joint then rub peppercorn mixture on top again and all over the beef.
Place in a roasting tin. Cook in oven for 30 mins, then turn the oven down to 160˚c/320˚f and cook for a further 1 hr 20 mins.
Remove from the oven, transfer to a board, cover with foil and rest for 20-30 mins before serving.