My favourite cut of beef for roasting. Cooked on the bone, a wing rib retains so much flavour. The wing rib has a maximum of 6 ribs, though it can be cut to 4. It is the cut to have when there’s a large number to enjoy it, say 6-8. If you’re not keen to juggle roast vegetables be like me and have mashed potatoes and kumara and a green salad!

Ingredients

• 1 standing rib roast
• salt and pepper to season

Horesradish Cream

• 2 tblsp grated fresh horseradish
• 2 tsp lemon juice
• 2 tsp sugar
• ½ cup lightly whipped cream

Basic Gravy

• 4 tbsp fat from cooking the beef
• 4 tbsp flour
• 2 cups beef stock (or use stock and red wine)
• salt and pepper to season

Method

1. Have your butcher tie the roast between the ribs (steaks) so that it keeps a neat shape when cooking. Weigh the standing rib and calculate the cooking time.
2. Season the meat well with salt and pepper and place on a roasting rack.
3. Check the cooking temperatures and times on our guide and cook accordingly. (The one photographed weighed 3.5kg and was cooked at 200ºC for 20 minutes per 500 grams for medium (a total of 2 hours 20 minutes).
4. Allow to stand for 5 minutes per 500 grams to rest the meat and allow time to make the basic gravy and the Horseradish Cream if wished.
5. Basic Gravy
6. Drain off the fat from the roasting pan and reserve 4 tbsp. Leave all the sediment in the pan as this adds flavour to your gravy. Add the flour and cook over a moderate heat for 1 minute or until frothy. To avoid any lumps forming, gradually stir in the stock to and simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
7. Horseradhish cream
8. Mix together the horseradish, lemon juice, sugar and whipped cream. Season with salt and pepper if wished. (If you cannot find horseradish, use the processed variety and omit the lemon juice).