HERB-CRUSTED PRIME RIB WITH MUSHROOMS

Former Miss South Africa Sandy de Bruin delights in creating a magical setting in which to serve a memorable festive lunch

HERB-CRUSTED PRIME RIB WITH MUSHROOMS

INGREDIENTS

  • 2kg prime rib (ask your butcher to French trim it)
  • 2 cloves garlic, peeled and thinly sliced
  • few sprigs fresh rosemary
  • 200g button mushrooms, thinly sliced
  • 15ml olive oil

For the herb crust:

  • 30g fresh basil
  • 20g fresh coriander
  • 20g fresh rosemary
  • 1 onion, peeled and quartered
  • 125g bacon, chopped (optional)
  • 2 eggs
  • 400–500g fresh breadcrumbs
  • 30ml wholegrain mustard
  • 2 cloves garlic, crushed
  • salt and black pepper

METHOD

1. Preheat the oven to 180°C. Use a sharp knife to make small incisions into the beef. Insert a slice of garlic and a sprig of rosemary into each slit. Place the meat into a roasting pan and roast for 1–1½ hours.
2. To make the herb crust: combine all the ingredients in a food processor. Add a little water, if necessary.
3. Remove the roast from the oven and pack the herb crust over the top. Arrange two rows of the mushroom slices in a single layer on top of the crust. Brush with olive oil and return to the oven for a further 30 minutes. Allow to rest for 10 minutes before carving.

This recipe serves 6.